Seared Steak with Roasted Vegetables and Brown Rice

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

Seared Steak with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Vegetables and Brown Rice

Enjoy a perfectly seared sirloin steak served alongside a medley of roasted bell peppers, zucchini, and red onions, with a comforting side of nutty brown rice. This dinner strikes a harmonious balance between lean protein, wholesome grains, and vibrant vegetables for a satisfying yet light meal.

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NUTRITION

500kcal
Protein
46.5g
Fat
15.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sirloin Steak

1/2 cup cooked Brown Rice

1 cup Mixed Roasted Vegetables

1 tablespoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Chop bell peppers, zucchini, and red onions into bite-sized pieces. Toss them with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Season the 6-ounce sirloin steak generously with salt and pepper.

  • 5

    Sear the steak for about 3-4 minutes per side for medium-rare, or adjust cooking time according to your preferred doneness.

  • 6

    Allow the steak to rest for 5 minutes after searing to let the juices redistribute.

  • 7

    Prepare 1/2 cup of cooked brown rice if not already done. Warm it gently if needed.

  • 8

    Plate the seared steak, add the roasted vegetables on the side, and serve with the brown rice.

Seared Steak with Roasted Vegetables and Brown Rice

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

Seared Steak with Roasted Vegetables and Brown Rice

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Vegetables and Brown Rice

Enjoy a perfectly seared sirloin steak served alongside a medley of roasted bell peppers, zucchini, and red onions, with a comforting side of nutty brown rice. This dinner strikes a harmonious balance between lean protein, wholesome grains, and vibrant vegetables for a satisfying yet light meal.

NUTRITION

500kcal
Protein
46.5g
Fat
15.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sirloin Steak

1/2 cup cooked Brown Rice

1 cup Mixed Roasted Vegetables

1 tablespoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Chop bell peppers, zucchini, and red onions into bite-sized pieces. Toss them with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, heat a skillet over medium-high heat. Season the 6-ounce sirloin steak generously with salt and pepper.

  • 5

    Sear the steak for about 3-4 minutes per side for medium-rare, or adjust cooking time according to your preferred doneness.

  • 6

    Allow the steak to rest for 5 minutes after searing to let the juices redistribute.

  • 7

    Prepare 1/2 cup of cooked brown rice if not already done. Warm it gently if needed.

  • 8

    Plate the seared steak, add the roasted vegetables on the side, and serve with the brown rice.