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.

Pan-Seared Steak with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Roasted Root Vegetables

Savor the rich flavors of a perfectly pan-seared steak paired with a medley of roasted carrots and parsnips. The dish combines a juicy, lean beef steak with naturally sweet and earthy roasted root vegetables, all lightly drizzled with olive oil and seasoned with herbs, creating a balanced and satisfying meal.

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NUTRITION

492kcal
Protein
43.9g
Fat
21.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Steak

1 medium Carrot

1 medium Parsnip

1 tablespoon Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and chop the carrot and parsnip into evenly sized pieces. Toss them in a bowl with olive oil, chopped rosemary leaves, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables are roasting, season the steak on both sides with salt and pepper.

  • 5

    Heat a heavy skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side for medium-rare, adjusting the time based on thickness and preferred doneness.

  • 6

    Let the steak rest for a few minutes after cooking, then slice against the grain.

  • 7

    Plate the sliced steak alongside a generous serving of roasted root vegetables and garnish with an extra drizzle of olive oil if desired.

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.

Pan-Seared Steak with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Roasted Root Vegetables

Savor the rich flavors of a perfectly pan-seared steak paired with a medley of roasted carrots and parsnips. The dish combines a juicy, lean beef steak with naturally sweet and earthy roasted root vegetables, all lightly drizzled with olive oil and seasoned with herbs, creating a balanced and satisfying meal.

NUTRITION

492kcal
Protein
43.9g
Fat
21.4g
Carbs
24.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Steak

1 medium Carrot

1 medium Parsnip

1 tablespoon Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and chop the carrot and parsnip into evenly sized pieces. Toss them in a bowl with olive oil, chopped rosemary leaves, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes until tender and lightly caramelized.

  • 4

    While the vegetables are roasting, season the steak on both sides with salt and pepper.

  • 5

    Heat a heavy skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side for medium-rare, adjusting the time based on thickness and preferred doneness.

  • 6

    Let the steak rest for a few minutes after cooking, then slice against the grain.

  • 7

    Plate the sliced steak alongside a generous serving of roasted root vegetables and garnish with an extra drizzle of olive oil if desired.