Seared Sirloin Steak with Herb-Roasted Vegetables and Quinoa

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

Seared Sirloin Steak with Herb-Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Herb-Roasted Vegetables and Quinoa

Enjoy a perfectly seared sirloin steak complemented by a medley of herb-roasted vegetables and fluffy quinoa. This plate balances hearty beef with fresh produce and a nutty grain, elevated by a drizzle of olive oil and aromatic herbs for a delicious and well-rounded meal.

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NUTRITION

479kcal
Protein
37.1g
Fat
22g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

2/3 cup Cooked Quinoa

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

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Season the 5 oz sirloin steak generously with salt and pepper on both sides.

  • 3

    In a hot, lightly oiled skillet, sear the steak over medium-high heat for about 3-4 minutes per side, or until desired doneness is reached. Remove and let it rest.

  • 4

    While the steak rests, chop the mixed vegetables into bite-sized pieces and toss them with olive oil, fresh herbs, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Prepare the cooked quinoa if not already done, ensuring it is warm and fluffy.

  • 7

    Plate the dish by placing a serving of quinoa, topping it with the roasted vegetables, and slicing the steak to serve alongside.

  • 8

    Garnish with an extra sprinkle of fresh herbs if desired and serve immediately.

Seared Sirloin Steak with Herb-Roasted Vegetables and Quinoa

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

Seared Sirloin Steak with Herb-Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Herb-Roasted Vegetables and Quinoa

Enjoy a perfectly seared sirloin steak complemented by a medley of herb-roasted vegetables and fluffy quinoa. This plate balances hearty beef with fresh produce and a nutty grain, elevated by a drizzle of olive oil and aromatic herbs for a delicious and well-rounded meal.

NUTRITION

479kcal
Protein
37.1g
Fat
22g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

2/3 cup Cooked Quinoa

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

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the vegetables.

  • 2

    Season the 5 oz sirloin steak generously with salt and pepper on both sides.

  • 3

    In a hot, lightly oiled skillet, sear the steak over medium-high heat for about 3-4 minutes per side, or until desired doneness is reached. Remove and let it rest.

  • 4

    While the steak rests, chop the mixed vegetables into bite-sized pieces and toss them with olive oil, fresh herbs, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 6

    Prepare the cooked quinoa if not already done, ensuring it is warm and fluffy.

  • 7

    Plate the dish by placing a serving of quinoa, topping it with the roasted vegetables, and slicing the steak to serve alongside.

  • 8

    Garnish with an extra sprinkle of fresh herbs if desired and serve immediately.