Herb-Roasted Steak with Garlic Sautéed Vegetables

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

Herb-Roasted Steak with Garlic Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Steak with Garlic Sautéed Vegetables

Enjoy a beautifully herb-roasted sirloin steak paired with a medley of garlic-infused sautéed zucchini and bell peppers. This dish offers a succulent, savory steak complemented by fresh, toasted vegetables, all enhanced by aromatic herbs and a drizzle of olive oil for a complete, satisfying dinner experience.

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NUTRITION

407kcal
Protein
37.8g
Fat
28.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1 clove Garlic

3 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the steak dry and season both sides generously with salt, black pepper, and mixed dried herbs.

  • 3

    Place the steak on a baking sheet and roast in the oven for about 10-12 minutes for medium-rare, or adjust time based on your preferred doneness.

  • 4

    While the steak is roasting, heat a non-stick skillet over medium heat and add the olive oil.

  • 5

    Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

  • 6

    Toss in the sliced zucchini and red bell pepper and sauté for 4-5 minutes until the vegetables are tender but still crisp.

  • 7

    Remove the steak from the oven, allow it to rest for 5 minutes, then slice against the grain.

  • 8

    Plate the sliced steak alongside the garlic sautéed vegetables and serve immediately.

Herb-Roasted Steak with Garlic Sautéed Vegetables

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

Herb-Roasted Steak with Garlic Sautéed Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Steak with Garlic Sautéed Vegetables

Enjoy a beautifully herb-roasted sirloin steak paired with a medley of garlic-infused sautéed zucchini and bell peppers. This dish offers a succulent, savory steak complemented by fresh, toasted vegetables, all enhanced by aromatic herbs and a drizzle of olive oil for a complete, satisfying dinner experience.

NUTRITION

407kcal
Protein
37.8g
Fat
28.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1 clove Garlic

3 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the steak dry and season both sides generously with salt, black pepper, and mixed dried herbs.

  • 3

    Place the steak on a baking sheet and roast in the oven for about 10-12 minutes for medium-rare, or adjust time based on your preferred doneness.

  • 4

    While the steak is roasting, heat a non-stick skillet over medium heat and add the olive oil.

  • 5

    Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.

  • 6

    Toss in the sliced zucchini and red bell pepper and sauté for 4-5 minutes until the vegetables are tender but still crisp.

  • 7

    Remove the steak from the oven, allow it to rest for 5 minutes, then slice against the grain.

  • 8

    Plate the sliced steak alongside the garlic sautéed vegetables and serve immediately.