Pan-Seared Elk Steak with Crispy Roasted Brussels Sprouts, Broccoli, and Potatoes

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

Pan-Seared Elk Steak with Crispy Roasted Brussels Sprouts, Broccoli, and Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Elk Steak with Crispy Roasted Brussels Sprouts, Broccoli, and Potatoes

Enjoy a lean, flavorful elk steak perfectly seared with a medley of crispy roasted vegetables. The Brussels sprouts, broccoli, and potatoes are lightly tossed in olive oil, seasoned well, and roasted until tender with crispy edges, creating a delightful contrast of textures and rich, natural flavors.

Try 7 days free, then $12.99 / mo.

NUTRITION

428kcal
Protein
42.3g
Fat
15.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Elk Steak

1 cup Brussels Sprouts, quartered

0.5 cup Broccoli Florets

1 small Potato, diced

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the diced potatoes, Brussels sprouts (trimmed and halved or quartered), and broccoli florets with the olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables out on a baking sheet and roast in the oven for about 20 minutes, stirring halfway through to ensure even crispiness.

  • 4

    While the vegetables roast, season the elk steak generously with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the elk steak and sear for about 3-4 minutes per side for medium-rare, or adjust the time according to your preferred doneness.

  • 6

    Remove the steak from the skillet and let it rest for a few minutes.

  • 7

    Plate the rested elk steak alongside the crispy roasted vegetables and enjoy your balanced, protein-packed meal.

Pan-Seared Elk Steak with Crispy Roasted Brussels Sprouts, Broccoli, and Potatoes

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

Pan-Seared Elk Steak with Crispy Roasted Brussels Sprouts, Broccoli, and Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Elk Steak with Crispy Roasted Brussels Sprouts, Broccoli, and Potatoes

Enjoy a lean, flavorful elk steak perfectly seared with a medley of crispy roasted vegetables. The Brussels sprouts, broccoli, and potatoes are lightly tossed in olive oil, seasoned well, and roasted until tender with crispy edges, creating a delightful contrast of textures and rich, natural flavors.

NUTRITION

428kcal
Protein
42.3g
Fat
15.3g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5 oz Elk Steak

1 cup Brussels Sprouts, quartered

0.5 cup Broccoli Florets

1 small Potato, diced

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the diced potatoes, Brussels sprouts (trimmed and halved or quartered), and broccoli florets with the olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables out on a baking sheet and roast in the oven for about 20 minutes, stirring halfway through to ensure even crispiness.

  • 4

    While the vegetables roast, season the elk steak generously with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the elk steak and sear for about 3-4 minutes per side for medium-rare, or adjust the time according to your preferred doneness.

  • 6

    Remove the steak from the skillet and let it rest for a few minutes.

  • 7

    Plate the rested elk steak alongside the crispy roasted vegetables and enjoy your balanced, protein-packed meal.