Herb-Crusted Pan Seared Venison Steak

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Venison Steak

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Venison Steak

Savor a lean and flavorful venison steak encrusted with a medley of fresh rosemary, thyme, and a touch of garlic powder. Pan-seared to perfection in a hint of olive oil and served alongside tender roasted Brussels sprouts, this dish offers a sophisticated balance of hearty flavor and clean ingredients perfect for a nourishing meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

393kcal
Protein
47.2g
Fat
16.8g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Venison Steak

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

1 cup Brussels Sprouts

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the venison steak dry with a paper towel. Season both sides lightly with salt and black pepper.

  • 2

    In a small bowl, mix the fresh rosemary, thyme, and garlic powder to create the herb crust.

  • 3

    Rub the herb mixture evenly over both sides of the steak.

  • 4

    Heat a skillet over medium-high heat and add the olive oil. Once hot, carefully place the steak in the pan.

  • 5

    Sear the steak for about 3-4 minutes on each side for medium rare (adjust time based on desired doneness).

  • 6

    While the steak cooks, prepare the Brussels sprouts by trimming the ends and halving them. Season lightly with salt and pepper.

  • 7

    In a separate pan or oven, roast the Brussels sprouts for about 10-12 minutes until tender and slightly caramelized.

  • 8

    Once the steak reaches your desired doneness, remove it from the pan and let it rest for a few minutes before serving.

  • 9

    Plate the steak alongside the roasted Brussels sprouts, and enjoy your balanced, herb-crusted meal.

Herb-Crusted Pan Seared Venison Steak

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Venison Steak

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Venison Steak

Savor a lean and flavorful venison steak encrusted with a medley of fresh rosemary, thyme, and a touch of garlic powder. Pan-seared to perfection in a hint of olive oil and served alongside tender roasted Brussels sprouts, this dish offers a sophisticated balance of hearty flavor and clean ingredients perfect for a nourishing meal.

NUTRITION

393kcal
Protein
47.2g
Fat
16.8g
Carbs
9.1g

SERVINGS

1 serving

INGREDIENTS

8 ounces Venison Steak

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

1 cup Brussels Sprouts

PREPARATION

  • 1

    Pat the venison steak dry with a paper towel. Season both sides lightly with salt and black pepper.

  • 2

    In a small bowl, mix the fresh rosemary, thyme, and garlic powder to create the herb crust.

  • 3

    Rub the herb mixture evenly over both sides of the steak.

  • 4

    Heat a skillet over medium-high heat and add the olive oil. Once hot, carefully place the steak in the pan.

  • 5

    Sear the steak for about 3-4 minutes on each side for medium rare (adjust time based on desired doneness).

  • 6

    While the steak cooks, prepare the Brussels sprouts by trimming the ends and halving them. Season lightly with salt and pepper.

  • 7

    In a separate pan or oven, roast the Brussels sprouts for about 10-12 minutes until tender and slightly caramelized.

  • 8

    Once the steak reaches your desired doneness, remove it from the pan and let it rest for a few minutes before serving.

  • 9

    Plate the steak alongside the roasted Brussels sprouts, and enjoy your balanced, herb-crusted meal.