Seared Steak and Roasted Vegetable Bowl

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

Seared Steak and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Seared Steak and Roasted Vegetable Bowl

A hearty bowl featuring a perfectly seared 5-ounce sirloin steak nestled on a bed of roasted seasonal vegetables, crowned with a soft-cooked egg. The medley of tender vegetables and juicy steak creates a satisfying, balanced dish perfect for a wholesome lunch.

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NUTRITION

385kcal
Protein
39g
Fat
26.7g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

1 large Egg

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 3

    While the vegetables are roasting, season the sirloin steak generously with salt and pepper.

  • 4

    Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes per side for medium-rare. Adjust cooking time if you prefer different doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing.

  • 5

    In the same skillet or in a separate pan, gently cook the egg to your liking (poached or sunny-side up works nicely) so that the yolk is still runny.

  • 6

    Assemble the bowl by first placing the roasted vegetables, then slicing the steak over the vegetables, and finally topping the bowl with the cooked egg.

  • 7

    Optionally, drizzle a tiny bit more olive oil over the top and serve immediately.

Seared Steak and Roasted Vegetable Bowl

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

Seared Steak and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Seared Steak and Roasted Vegetable Bowl

A hearty bowl featuring a perfectly seared 5-ounce sirloin steak nestled on a bed of roasted seasonal vegetables, crowned with a soft-cooked egg. The medley of tender vegetables and juicy steak creates a satisfying, balanced dish perfect for a wholesome lunch.

NUTRITION

385kcal
Protein
39g
Fat
26.7g
Carbs
5.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

1 large Egg

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 3

    While the vegetables are roasting, season the sirloin steak generously with salt and pepper.

  • 4

    Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes per side for medium-rare. Adjust cooking time if you prefer different doneness. Remove the steak from the skillet and let it rest for a few minutes before slicing.

  • 5

    In the same skillet or in a separate pan, gently cook the egg to your liking (poached or sunny-side up works nicely) so that the yolk is still runny.

  • 6

    Assemble the bowl by first placing the roasted vegetables, then slicing the steak over the vegetables, and finally topping the bowl with the cooked egg.

  • 7

    Optionally, drizzle a tiny bit more olive oil over the top and serve immediately.