Seared Sirloin with Roasted Broccoli, Quinoa & Poached Egg

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

Seared Sirloin with Roasted Broccoli, Quinoa & Poached Egg

YOUR SOLIN GENERATED RECIPE

Seared Sirloin with Roasted Broccoli, Quinoa & Poached Egg

A hearty and flavorful dinner featuring a perfectly seared sirloin steak served alongside roasted broccoli and a bed of nutty quinoa, all crowned with a delicately poached egg. This dish blends robust, savory flavors with vibrant textures, creating a balanced and visually appealing plate.

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NUTRITION

525kcal
Protein
50.7g
Fat
23.1g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

1 cup roasted Broccoli

2/3 cup cooked Quinoa

1 large poached Egg

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 2

    While the broccoli roasts, heat a skillet over medium-high heat. Season the sirloin steak with salt and pepper. Once the skillet is hot, sear the steak for about 3-4 minutes per side or until it reaches your desired level of doneness. Remove the steak and let it rest for 5 minutes before slicing.

  • 3

    Prepare the quinoa according to package instructions. Use 2/3 cup of cooked quinoa to serve as a hearty bed for the steak and vegetables.

  • 4

    For the egg, bring a small pot of water to a gentle simmer and add a splash of vinegar. Crack the egg into a small bowl and gently slide it into the simmering water. Poach the egg for about 3-4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and drain on paper towels.

  • 5

    Assemble the plate by layering the cooked quinoa at the bottom, then placing the sliced sirloin on top. Arrange the roasted broccoli around the steak and crown the dish with the perfectly poached egg. Serve immediately and enjoy!

Seared Sirloin with Roasted Broccoli, Quinoa & Poached Egg

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

Seared Sirloin with Roasted Broccoli, Quinoa & Poached Egg

YOUR SOLIN GENERATED RECIPE

Seared Sirloin with Roasted Broccoli, Quinoa & Poached Egg

A hearty and flavorful dinner featuring a perfectly seared sirloin steak served alongside roasted broccoli and a bed of nutty quinoa, all crowned with a delicately poached egg. This dish blends robust, savory flavors with vibrant textures, creating a balanced and visually appealing plate.

NUTRITION

525kcal
Protein
50.7g
Fat
23.1g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

1 cup roasted Broccoli

2/3 cup cooked Quinoa

1 large poached Egg

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets with a drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet. Roast in the oven for 15-20 minutes until tender and slightly crispy on the edges.

  • 2

    While the broccoli roasts, heat a skillet over medium-high heat. Season the sirloin steak with salt and pepper. Once the skillet is hot, sear the steak for about 3-4 minutes per side or until it reaches your desired level of doneness. Remove the steak and let it rest for 5 minutes before slicing.

  • 3

    Prepare the quinoa according to package instructions. Use 2/3 cup of cooked quinoa to serve as a hearty bed for the steak and vegetables.

  • 4

    For the egg, bring a small pot of water to a gentle simmer and add a splash of vinegar. Crack the egg into a small bowl and gently slide it into the simmering water. Poach the egg for about 3-4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon and drain on paper towels.

  • 5

    Assemble the plate by layering the cooked quinoa at the bottom, then placing the sliced sirloin on top. Arrange the roasted broccoli around the steak and crown the dish with the perfectly poached egg. Serve immediately and enjoy!