Herb-Crusted Pan-Seared Steak with Garlic Quinoa and Wilted Spinach

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

Herb-Crusted Pan-Seared Steak with Garlic Quinoa and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan-Seared Steak with Garlic Quinoa and Wilted Spinach

Savor a perfectly pan-seared steak with a crisp herb crust, served alongside fragrant garlic-infused quinoa and tender wilted spinach. This dish combines robust meaty flavors with the fresh herbal notes and an earthy touch from spinach, making for a satisfying, balanced, and wholesome meal.

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NUTRITION

427kcal
Protein
40.9g
Fat
22.8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

1/2 cup cooked Quinoa

1/2 cup cooked Spinach

1 Garlic Clove

1 tbsp Fresh Rosemary, chopped

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the steak dry with a paper towel and season lightly with salt, pepper, and the chopped fresh rosemary.

  • 2

    Heat a skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, add the steak and sear for about 3-4 minutes on each side for medium-rare (adjust timing for desired doneness).

  • 4

    Remove the steak from the pan and let it rest.

  • 5

    In the same skillet, add the minced garlic and lightly sauté for about 30 seconds until fragrant.

  • 6

    Add the cooked quinoa to the pan, stirring to combine with the garlic and picking up any brown bits from the steak.

  • 7

    Fold in the wilted spinach and warm through for an additional minute.

  • 8

    Slice the steak against the grain and serve over a bed of garlic quinoa and spinach.

Herb-Crusted Pan-Seared Steak with Garlic Quinoa and Wilted Spinach

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

Herb-Crusted Pan-Seared Steak with Garlic Quinoa and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan-Seared Steak with Garlic Quinoa and Wilted Spinach

Savor a perfectly pan-seared steak with a crisp herb crust, served alongside fragrant garlic-infused quinoa and tender wilted spinach. This dish combines robust meaty flavors with the fresh herbal notes and an earthy touch from spinach, making for a satisfying, balanced, and wholesome meal.

NUTRITION

427kcal
Protein
40.9g
Fat
22.8g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

1/2 cup cooked Quinoa

1/2 cup cooked Spinach

1 Garlic Clove

1 tbsp Fresh Rosemary, chopped

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the steak dry with a paper towel and season lightly with salt, pepper, and the chopped fresh rosemary.

  • 2

    Heat a skillet over medium-high heat and add the olive oil.

  • 3

    Once the oil is shimmering, add the steak and sear for about 3-4 minutes on each side for medium-rare (adjust timing for desired doneness).

  • 4

    Remove the steak from the pan and let it rest.

  • 5

    In the same skillet, add the minced garlic and lightly sauté for about 30 seconds until fragrant.

  • 6

    Add the cooked quinoa to the pan, stirring to combine with the garlic and picking up any brown bits from the steak.

  • 7

    Fold in the wilted spinach and warm through for an additional minute.

  • 8

    Slice the steak against the grain and serve over a bed of garlic quinoa and spinach.