Garlic-Rosemary Seared Steak with Roasted Vegetables

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

Garlic-Rosemary Seared Steak with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Rosemary Seared Steak with Roasted Vegetables

Enjoy a succulent, pan-seared steak infused with aromatic garlic and rosemary paired with a colorful medley of roasted vegetables. This dish offers a perfect balance of savory protein and vibrant, tender veggies, finished with a drizzle of olive oil to bring out the natural flavors.

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NUTRITION

350kcal
Protein
38.4g
Fat
20.2g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1/3 cup chopped Broccoli

1/3 cup chopped Red Bell Pepper

1/3 cup chopped Zucchini

1 tsp Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

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PREPARATION

  • 1

    Take the steak out of the refrigerator to come to room temperature for about 15 minutes before cooking.

  • 2

    Pat the steak dry with paper towels. Season generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat. Add the olive oil and swirl to coat.

  • 4

    Add the steak to the hot skillet and sear for about 3-4 minutes per side (depending on thickness) for medium-rare, or adjust to your preferred doneness.

  • 5

    In the meantime, preheat the oven to 425°F. In a bowl, toss the chopped broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and the minced garlic.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 7

    During the last minute of cooking, sprinkle finely chopped rosemary over the steak in the skillet to infuse flavor.

  • 8

    Remove the steak from the skillet and let it rest for 5 minutes. Slice against the grain.

  • 9

    Serve the sliced steak with the roasted vegetables on the side and drizzle any remaining pan juices over the top.

Garlic-Rosemary Seared Steak with Roasted Vegetables

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

Garlic-Rosemary Seared Steak with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Rosemary Seared Steak with Roasted Vegetables

Enjoy a succulent, pan-seared steak infused with aromatic garlic and rosemary paired with a colorful medley of roasted vegetables. This dish offers a perfect balance of savory protein and vibrant, tender veggies, finished with a drizzle of olive oil to bring out the natural flavors.

NUTRITION

350kcal
Protein
38.4g
Fat
20.2g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1/3 cup chopped Broccoli

1/3 cup chopped Red Bell Pepper

1/3 cup chopped Zucchini

1 tsp Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

PREPARATION

  • 1

    Take the steak out of the refrigerator to come to room temperature for about 15 minutes before cooking.

  • 2

    Pat the steak dry with paper towels. Season generously with salt and pepper.

  • 3

    Heat a skillet over medium-high heat. Add the olive oil and swirl to coat.

  • 4

    Add the steak to the hot skillet and sear for about 3-4 minutes per side (depending on thickness) for medium-rare, or adjust to your preferred doneness.

  • 5

    In the meantime, preheat the oven to 425°F. In a bowl, toss the chopped broccoli, red bell pepper, and zucchini with a pinch of salt, pepper, and the minced garlic.

  • 6

    Spread the vegetables on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 7

    During the last minute of cooking, sprinkle finely chopped rosemary over the steak in the skillet to infuse flavor.

  • 8

    Remove the steak from the skillet and let it rest for 5 minutes. Slice against the grain.

  • 9

    Serve the sliced steak with the roasted vegetables on the side and drizzle any remaining pan juices over the top.