Garlic-Herb Pan-Seared Beef with Roasted Root Vegetables

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

Garlic-Herb Pan-Seared Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan-Seared Beef with Roasted Root Vegetables

Enjoy a savory dish featuring succulent pan-seared beef infused with garlic and fresh herbs, paired with tender roasted root vegetables that deliver a hearty, comforting flavor. This balanced meal is perfect for dinner, offering a rich combination of protein and vibrant roasted veggies that satisfy both your palate and nutrition goals.

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NUTRITION

341kcal
Protein
31.6g
Fat
16.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Sirloin

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 clove Garlic

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and chop the carrot and parsnip into evenly sized pieces.

  • 2

    In a bowl, toss the chopped root vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes or until tender and lightly caramelized.

  • 4

    While the vegetables roast, pat the beef sirloin dry with a paper towel and season both sides generously with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Add a small drizzle of olive oil and then add the beef. Sear the beef for about 3-4 minutes per side for medium-rare, adjusting time based on thickness.

  • 6

    In the last minute of searing, add the garlic clove (smashed) and mixed fresh herbs to the pan. Spoon some of the infused oil over the beef sear to enhance flavor.

  • 7

    Remove the beef from the skillet and let it rest for a couple of minutes, then slice against the grain.

  • 8

    Plate the sliced beef with a serving of roasted root vegetables on the side. Drizzle any remaining herb-infused oil from the pan over the beef and vegetables before serving.

Garlic-Herb Pan-Seared Beef with Roasted Root Vegetables

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

Garlic-Herb Pan-Seared Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Pan-Seared Beef with Roasted Root Vegetables

Enjoy a savory dish featuring succulent pan-seared beef infused with garlic and fresh herbs, paired with tender roasted root vegetables that deliver a hearty, comforting flavor. This balanced meal is perfect for dinner, offering a rich combination of protein and vibrant roasted veggies that satisfy both your palate and nutrition goals.

NUTRITION

341kcal
Protein
31.6g
Fat
16.7g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Sirloin

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 clove Garlic

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Peel and chop the carrot and parsnip into evenly sized pieces.

  • 2

    In a bowl, toss the chopped root vegetables with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the preheated oven for about 20-25 minutes or until tender and lightly caramelized.

  • 4

    While the vegetables roast, pat the beef sirloin dry with a paper towel and season both sides generously with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Add a small drizzle of olive oil and then add the beef. Sear the beef for about 3-4 minutes per side for medium-rare, adjusting time based on thickness.

  • 6

    In the last minute of searing, add the garlic clove (smashed) and mixed fresh herbs to the pan. Spoon some of the infused oil over the beef sear to enhance flavor.

  • 7

    Remove the beef from the skillet and let it rest for a couple of minutes, then slice against the grain.

  • 8

    Plate the sliced beef with a serving of roasted root vegetables on the side. Drizzle any remaining herb-infused oil from the pan over the beef and vegetables before serving.