Pan-Seared Herb-Crusted Antelope Steak with Quinoa

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

Pan-Seared Herb-Crusted Antelope Steak with Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb-Crusted Antelope Steak with Quinoa

Savor the unique, lean flavor of antelope steak crowned with a fragrant herb crust, perfectly seared to lock in juices. Paired with a light, nutty quinoa side, this dish offers a harmonious blend of savory and fresh notes, creating a balanced and satisfying meal ideal for any time of day.

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NUTRITION

349kcal
Protein
41.4g
Fat
11g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Antelope Steak

1 teaspoon Olive Oil

1 clove Garlic, minced

1/2 teaspoon Fresh Rosemary

1/2 teaspoon Fresh Thyme

1/2 teaspoon Fresh Parsley

Salt and Pepper to taste

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Pat the antelope steak dry with a paper towel. Lightly season both sides with salt and pepper.

  • 2

    In a small bowl, combine minced garlic, chopped fresh rosemary, thyme, and parsley. Rub this herb mixture evenly over the steak.

  • 3

    Heat olive oil in a heavy skillet over medium-high heat until shimmering.

  • 4

    Place the herb-crusted steak in the hot skillet and sear for about 3-4 minutes on each side for medium-rare (adjust time based on thickness and preference).

  • 5

    Remove the steak from the pan and let it rest for 5 minutes to allow the juices to redistribute.

  • 6

    Meanwhile, prepare your side of cooked quinoa if not already done.

  • 7

    Serve the sliced antelope steak alongside the quinoa, garnishing with an extra sprinkle of fresh herbs if desired.

Pan-Seared Herb-Crusted Antelope Steak with Quinoa

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

Pan-Seared Herb-Crusted Antelope Steak with Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Herb-Crusted Antelope Steak with Quinoa

Savor the unique, lean flavor of antelope steak crowned with a fragrant herb crust, perfectly seared to lock in juices. Paired with a light, nutty quinoa side, this dish offers a harmonious blend of savory and fresh notes, creating a balanced and satisfying meal ideal for any time of day.

NUTRITION

349kcal
Protein
41.4g
Fat
11g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Antelope Steak

1 teaspoon Olive Oil

1 clove Garlic, minced

1/2 teaspoon Fresh Rosemary

1/2 teaspoon Fresh Thyme

1/2 teaspoon Fresh Parsley

Salt and Pepper to taste

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Pat the antelope steak dry with a paper towel. Lightly season both sides with salt and pepper.

  • 2

    In a small bowl, combine minced garlic, chopped fresh rosemary, thyme, and parsley. Rub this herb mixture evenly over the steak.

  • 3

    Heat olive oil in a heavy skillet over medium-high heat until shimmering.

  • 4

    Place the herb-crusted steak in the hot skillet and sear for about 3-4 minutes on each side for medium-rare (adjust time based on thickness and preference).

  • 5

    Remove the steak from the pan and let it rest for 5 minutes to allow the juices to redistribute.

  • 6

    Meanwhile, prepare your side of cooked quinoa if not already done.

  • 7

    Serve the sliced antelope steak alongside the quinoa, garnishing with an extra sprinkle of fresh herbs if desired.