Herb-Crusted Pan-Seared Steak with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan-Seared Steak with Roasted Root Vegetables

Savor a beautifully seared 6-ounce sirloin steak enveloped in a fragrant herb crust paired with a medley of roasted root vegetables. This dish balances the rich, savory steak with the natural sweetness of carrots, parsnips, and turnips, all lightly roasted in olive oil and accented with garlic and fresh herbs.

Try 7 days free, then $12.99 / mo.

NUTRITION

476kcal
Protein
37.6g
Fat
22.9g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the steak dry and season both sides with salt and black pepper.

  • 2

    In a small bowl, combine minced garlic, chopped fresh rosemary, and thyme. Gently press this herb mixture onto the surface of the steak to create a crust.

  • 3

    Preheat a skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side or until it reaches your desired doneness. Remove and let rest.

  • 4

    Preheat the oven to 400°F. Meanwhile, peel and cut the carrot, parsnip, and turnip into uniform bite-sized pieces.

  • 5

    Toss the chopped root vegetables with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Slice the rested steak against the grain and serve alongside the roasted root vegetables.

Herb-Crusted Pan-Seared Steak with Roasted Root 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 Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan-Seared Steak with Roasted Root Vegetables

Savor a beautifully seared 6-ounce sirloin steak enveloped in a fragrant herb crust paired with a medley of roasted root vegetables. This dish balances the rich, savory steak with the natural sweetness of carrots, parsnips, and turnips, all lightly roasted in olive oil and accented with garlic and fresh herbs.

NUTRITION

476kcal
Protein
37.6g
Fat
22.9g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak

1 medium Carrot

1 medium Parsnip

1 small Turnip

1 tsp Olive Oil

1 Garlic Clove

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the steak dry and season both sides with salt and black pepper.

  • 2

    In a small bowl, combine minced garlic, chopped fresh rosemary, and thyme. Gently press this herb mixture onto the surface of the steak to create a crust.

  • 3

    Preheat a skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side or until it reaches your desired doneness. Remove and let rest.

  • 4

    Preheat the oven to 400°F. Meanwhile, peel and cut the carrot, parsnip, and turnip into uniform bite-sized pieces.

  • 5

    Toss the chopped root vegetables with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 7

    Slice the rested steak against the grain and serve alongside the roasted root vegetables.