Herb-Crusted Pan Seared Steak with Roasted Garlic

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

Herb-Crusted Pan Seared Steak with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Steak with Roasted Garlic

Savor the rich flavors of a perfectly pan seared beef sirloin steak dressed in a fragrant blend of fresh rosemary, thyme, and parsley, accentuated by the caramelized sweetness of roasted garlic. This dish is complemented with lightly steamed asparagus and a refreshing baby spinach salad with a zesty lemon olive oil dressing, making it a satisfying meal that balances robust taste with clean eating.

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NUTRITION

369kcal
Protein
34.1g
Fat
26.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Sirloin Steak

1 clove Fresh Garlic

0.5 tbsp Fresh Rosemary

0.5 tbsp Fresh Thyme

0.5 tbsp Fresh Parsley

1 tsp Olive Oil (for searing)

1/2 cup Asparagus (halved)

1 cup Baby Spinach

1 tsp Olive Oil (for salad dressing)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat a pan over medium-high heat and add 1 teaspoon of olive oil.

  • 2

    Pat the steak dry and season both sides generously with salt and pepper.

  • 3

    In a small bowl, combine the chopped fresh rosemary, thyme, and parsley with minced roasted garlic (or garlic lightly crushed and roasted in the pan until golden) to create the herb crust.

  • 4

    Press the herb mixture evenly onto both sides of the steak.

  • 5

    Place the steak onto the hot pan and sear for about 3-4 minutes on each side for medium-rare, adjusting the time based on desired doneness.

  • 6

    While the steak is cooking, steam or lightly sauté the asparagus until tender-crisp.

  • 7

    In a separate bowl, toss the baby spinach with 1 teaspoon olive oil and a drizzle of lemon juice, and season lightly with salt.

  • 8

    Once the steak is done, let it rest for a few minutes before slicing against the grain.

  • 9

    Plate the steak with the roasted asparagus on the side and serve the fresh spinach salad alongside for a balanced meal.

Herb-Crusted Pan Seared Steak with Roasted Garlic

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

Herb-Crusted Pan Seared Steak with Roasted Garlic

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Steak with Roasted Garlic

Savor the rich flavors of a perfectly pan seared beef sirloin steak dressed in a fragrant blend of fresh rosemary, thyme, and parsley, accentuated by the caramelized sweetness of roasted garlic. This dish is complemented with lightly steamed asparagus and a refreshing baby spinach salad with a zesty lemon olive oil dressing, making it a satisfying meal that balances robust taste with clean eating.

NUTRITION

369kcal
Protein
34.1g
Fat
26.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Sirloin Steak

1 clove Fresh Garlic

0.5 tbsp Fresh Rosemary

0.5 tbsp Fresh Thyme

0.5 tbsp Fresh Parsley

1 tsp Olive Oil (for searing)

1/2 cup Asparagus (halved)

1 cup Baby Spinach

1 tsp Olive Oil (for salad dressing)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat a pan over medium-high heat and add 1 teaspoon of olive oil.

  • 2

    Pat the steak dry and season both sides generously with salt and pepper.

  • 3

    In a small bowl, combine the chopped fresh rosemary, thyme, and parsley with minced roasted garlic (or garlic lightly crushed and roasted in the pan until golden) to create the herb crust.

  • 4

    Press the herb mixture evenly onto both sides of the steak.

  • 5

    Place the steak onto the hot pan and sear for about 3-4 minutes on each side for medium-rare, adjusting the time based on desired doneness.

  • 6

    While the steak is cooking, steam or lightly sauté the asparagus until tender-crisp.

  • 7

    In a separate bowl, toss the baby spinach with 1 teaspoon olive oil and a drizzle of lemon juice, and season lightly with salt.

  • 8

    Once the steak is done, let it rest for a few minutes before slicing against the grain.

  • 9

    Plate the steak with the roasted asparagus on the side and serve the fresh spinach salad alongside for a balanced meal.