Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

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

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Savor the robust flavors of tender lean beef seared to perfection, complemented by a vibrant medley of roasted vegetables. Infused with fragrant herbs and a hint of olive oil, this dish is a wholesome, well-balanced meal ideal for dinner, delivering both nourishment and taste in every bite.

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NUTRITION

345kcal
Protein
37.8g
Fat
17.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin

1 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

1/2 medium sliced Yellow Onion

1 tsp Olive Oil

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables, while you prepare the skillet.

  • 2

    Season the lean beef with a pinch of salt, black pepper, and half of the chopped rosemary and thyme.

  • 3

    Heat a skillet over medium-high heat with the olive oil. Sear the beef on all sides for about 2-3 minutes per side until browned but not fully cooked through.

  • 4

    Remove the beef from the skillet and set aside momentarily.

  • 5

    Reduce the heat to medium and add the zucchini, red bell pepper, and onion to the skillet. Sauté for about 3-4 minutes until the vegetables start to soften.

  • 6

    Add the remaining rosemary and thyme, season with salt and pepper, and toss to combine.

  • 7

    Return the beef to the skillet, nestling it among the vegetables.

  • 8

    Transfer the skillet to the preheated oven and roast for an additional 8-10 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.

  • 9

    Remove from oven, let it rest for a few minutes, then slice the beef against the grain and serve alongside the roasted vegetables.

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

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

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Beef Skillet with Roasted Vegetables

Savor the robust flavors of tender lean beef seared to perfection, complemented by a vibrant medley of roasted vegetables. Infused with fragrant herbs and a hint of olive oil, this dish is a wholesome, well-balanced meal ideal for dinner, delivering both nourishment and taste in every bite.

NUTRITION

345kcal
Protein
37.8g
Fat
17.2g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Beef Sirloin

1 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

1/2 medium sliced Yellow Onion

1 tsp Olive Oil

1 tbsp chopped Fresh Rosemary

1 tbsp chopped Fresh Thyme

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables, while you prepare the skillet.

  • 2

    Season the lean beef with a pinch of salt, black pepper, and half of the chopped rosemary and thyme.

  • 3

    Heat a skillet over medium-high heat with the olive oil. Sear the beef on all sides for about 2-3 minutes per side until browned but not fully cooked through.

  • 4

    Remove the beef from the skillet and set aside momentarily.

  • 5

    Reduce the heat to medium and add the zucchini, red bell pepper, and onion to the skillet. Sauté for about 3-4 minutes until the vegetables start to soften.

  • 6

    Add the remaining rosemary and thyme, season with salt and pepper, and toss to combine.

  • 7

    Return the beef to the skillet, nestling it among the vegetables.

  • 8

    Transfer the skillet to the preheated oven and roast for an additional 8-10 minutes, or until the beef reaches your desired level of doneness and the vegetables are tender.

  • 9

    Remove from oven, let it rest for a few minutes, then slice the beef against the grain and serve alongside the roasted vegetables.