Herb-Crusted Pan Seared Steak with Roasted Vegetables

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

Herb-Crusted Pan Seared Steak with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Steak with Roasted Vegetables

A perfectly seared, juicy steak coated with fresh herbs and garlic, creating a golden crust on the outside while staying tender inside. Served alongside colorful oven-roasted seasonal vegetables that bring both nutrients and natural sweetness to complete this satisfying plate.

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NUTRITION

384kcal
Protein
39.1g
Fat
19.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 ounce top sirloin steak

1 cup broccoli florets

1/2 cup carrots, cut into chunks

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme leaves

2 cloves garlic, minced

2 teaspoons olive oil

Salt and black pepper to taste

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PREPARATION

  • 1

    Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.

  • 2

    Preheat the oven to 425°F (220°C).

  • 3

    Toss broccoli florets and carrot chunks with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet.

  • 4

    Roast vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly charred.

  • 5

    While vegetables are roasting, combine chopped rosemary, thyme, and minced garlic in a small bowl.

  • 6

    Pat the steak dry with paper towels and season generously with salt and pepper on both sides.

  • 7

    Heat a cast-iron skillet over medium-high heat. Add remaining 1 teaspoon olive oil.

  • 8

    Once the pan is very hot, add the steak and cook for 4-5 minutes on each side for medium-rare.

  • 9

    During the last minute of cooking, sprinkle the herb-garlic mixture over the steak.

  • 10

    Remove steak from pan and let rest for 5 minutes before slicing against the grain.

  • 11

    Serve the sliced steak alongside the roasted vegetables.

Herb-Crusted Pan Seared Steak with Roasted Vegetables

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

Herb-Crusted Pan Seared Steak with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Steak with Roasted Vegetables

A perfectly seared, juicy steak coated with fresh herbs and garlic, creating a golden crust on the outside while staying tender inside. Served alongside colorful oven-roasted seasonal vegetables that bring both nutrients and natural sweetness to complete this satisfying plate.

NUTRITION

384kcal
Protein
39.1g
Fat
19.8g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 ounce top sirloin steak

1 cup broccoli florets

1/2 cup carrots, cut into chunks

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme leaves

2 cloves garlic, minced

2 teaspoons olive oil

Salt and black pepper to taste

PREPARATION

  • 1

    Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.

  • 2

    Preheat the oven to 425°F (220°C).

  • 3

    Toss broccoli florets and carrot chunks with 1 teaspoon olive oil, salt, and pepper. Spread on a baking sheet.

  • 4

    Roast vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly charred.

  • 5

    While vegetables are roasting, combine chopped rosemary, thyme, and minced garlic in a small bowl.

  • 6

    Pat the steak dry with paper towels and season generously with salt and pepper on both sides.

  • 7

    Heat a cast-iron skillet over medium-high heat. Add remaining 1 teaspoon olive oil.

  • 8

    Once the pan is very hot, add the steak and cook for 4-5 minutes on each side for medium-rare.

  • 9

    During the last minute of cooking, sprinkle the herb-garlic mixture over the steak.

  • 10

    Remove steak from pan and let rest for 5 minutes before slicing against the grain.

  • 11

    Serve the sliced steak alongside the roasted vegetables.