Seared Steak with Roasted Eggplant Potato Medley

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

Seared Steak with Roasted Eggplant Potato Medley

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Eggplant Potato Medley

Enjoy a beautifully seared 6-ounce sirloin steak paired with a medley of roasted eggplant, potatoes, zucchini, and mushrooms. The vegetables are lightly tossed in olive oil, then roasted to perfection, bringing out a subtle sweetness and tender texture that perfectly complements the savory steak.

Try 7 days free, then $12.99 / mo.

NUTRITION

506kcal
Protein
41.9g
Fat
26.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak (170g)

1/2 medium Eggplant (100g)

1 small Potato (100g)

1 medium Zucchini (100g)

1/2 cup Mushrooms (50g)

1 tsp Olive Oil (5g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the eggplant, potato, zucchini, and mushrooms into evenly sized pieces. Place them in a bowl and drizzle with olive oil. Toss to ensure all pieces are lightly coated; season with salt and pepper if desired.

  • 3

    Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.

  • 4

    Meanwhile, pat the 6-ounce sirloin steak dry and season it with salt and pepper. Heat a heavy skillet or cast iron pan over medium-high heat until very hot.

  • 5

    Sear the steak for about 3 minutes on each side for medium-rare, or longer according to your desired doneness. Let the steak rest for a few minutes after searing.

  • 6

    Plate the rested steak alongside a generous serving of the roasted eggplant, potato, and zucchini medley. Serve immediately and enjoy the balanced flavors and textures.

Seared Steak with Roasted Eggplant Potato Medley

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

Seared Steak with Roasted Eggplant Potato Medley

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Eggplant Potato Medley

Enjoy a beautifully seared 6-ounce sirloin steak paired with a medley of roasted eggplant, potatoes, zucchini, and mushrooms. The vegetables are lightly tossed in olive oil, then roasted to perfection, bringing out a subtle sweetness and tender texture that perfectly complements the savory steak.

NUTRITION

506kcal
Protein
41.9g
Fat
26.1g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak (170g)

1/2 medium Eggplant (100g)

1 small Potato (100g)

1 medium Zucchini (100g)

1/2 cup Mushrooms (50g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Dice the eggplant, potato, zucchini, and mushrooms into evenly sized pieces. Place them in a bowl and drizzle with olive oil. Toss to ensure all pieces are lightly coated; season with salt and pepper if desired.

  • 3

    Spread the vegetable mixture in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, stirring halfway through for even cooking.

  • 4

    Meanwhile, pat the 6-ounce sirloin steak dry and season it with salt and pepper. Heat a heavy skillet or cast iron pan over medium-high heat until very hot.

  • 5

    Sear the steak for about 3 minutes on each side for medium-rare, or longer according to your desired doneness. Let the steak rest for a few minutes after searing.

  • 6

    Plate the rested steak alongside a generous serving of the roasted eggplant, potato, and zucchini medley. Serve immediately and enjoy the balanced flavors and textures.