Garlic-Herb Seared Steak with Roasted Root Vegetables

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

Garlic-Herb Seared Steak with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Seared Steak with Roasted Root Vegetables

Savor the robust flavors of a perfectly seared lean sirloin steak accentuated by garlic and fresh herbs, paired with a medley of roasted carrots and parsnips. This dish combines savory and earthy notes for a satisfying, nutrient-packed meal.

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NUTRITION

357kcal
Protein
32.7g
Fat
20.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

1 small Carrot (50g)

0.5 small Parsnip (50g)

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature. Pat dry with a paper towel.

  • 2

    Preheat your oven to 425°F for the root vegetables.

  • 3

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds. Toss the vegetables in a small bowl with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized, stirring halfway.

  • 5

    Meanwhile, season the steak with salt, pepper, and minced garlic. Add chopped thyme and rosemary for an herbal infusion.

  • 6

    Heat a skillet over medium-high heat. Once hot, sear the steak for about 3-4 minutes on each side for medium-rare, or longer based on your preferred doneness.

  • 7

    Let the steak rest for 5 minutes before slicing. Serve the sliced steak with a side of roasted root vegetables, and garnish with additional fresh herbs if desired.

Garlic-Herb Seared Steak with Roasted Root Vegetables

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

Garlic-Herb Seared Steak with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Seared Steak with Roasted Root Vegetables

Savor the robust flavors of a perfectly seared lean sirloin steak accentuated by garlic and fresh herbs, paired with a medley of roasted carrots and parsnips. This dish combines savory and earthy notes for a satisfying, nutrient-packed meal.

NUTRITION

357kcal
Protein
32.7g
Fat
20.5g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Sirloin Steak

1 small Carrot (50g)

0.5 small Parsnip (50g)

1 tsp Olive Oil

1 Garlic Clove

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Remove the steak from the refrigerator 20 minutes before cooking to bring it to room temperature. Pat dry with a paper towel.

  • 2

    Preheat your oven to 425°F for the root vegetables.

  • 3

    Peel and cut the carrot and parsnip into evenly sized sticks or rounds. Toss the vegetables in a small bowl with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast for 20-25 minutes, until tender and lightly caramelized, stirring halfway.

  • 5

    Meanwhile, season the steak with salt, pepper, and minced garlic. Add chopped thyme and rosemary for an herbal infusion.

  • 6

    Heat a skillet over medium-high heat. Once hot, sear the steak for about 3-4 minutes on each side for medium-rare, or longer based on your preferred doneness.

  • 7

    Let the steak rest for 5 minutes before slicing. Serve the sliced steak with a side of roasted root vegetables, and garnish with additional fresh herbs if desired.