Seared Steak with Roasted Vegetables and Quinoa

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

Seared Steak with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Vegetables and Quinoa

Enjoy a beautifully balanced plate featuring a perfectly seared sirloin steak, accompanied by a medley of roasted vegetables and a light serving of quinoa. This dish delivers a rich, savory flavor from the steak with the fresh brightness of roasted bell peppers, zucchini, and red onions, perfectly complemented by the nutty taste of quinoa.

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NUTRITION

466kcal
Protein
48.5g
Fat
22.3g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

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PREPARATION

  • 1

    Bring the steak to room temperature and season generously with salt and pepper.

  • 2

    Preheat a heavy skillet over medium-high heat. Once hot, place the steak in the skillet and sear for 2-3 minutes on each side until a rich crust forms.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss a mix of chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Prepare the quinoa according to package directions, using water or low-sodium broth, until it’s fluffy and fully cooked.

  • 5

    Let the steak rest for 5 minutes after searing, then slice against the grain.

  • 6

    Plate a serving of cooked quinoa, arrange the roasted vegetables alongside, and top with slices of seared steak. Enjoy immediately.

Seared Steak with Roasted Vegetables and Quinoa

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

Seared Steak with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Vegetables and Quinoa

Enjoy a beautifully balanced plate featuring a perfectly seared sirloin steak, accompanied by a medley of roasted vegetables and a light serving of quinoa. This dish delivers a rich, savory flavor from the steak with the fresh brightness of roasted bell peppers, zucchini, and red onions, perfectly complemented by the nutty taste of quinoa.

NUTRITION

466kcal
Protein
48.5g
Fat
22.3g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak

1/2 cup Cooked Quinoa

1 cup Roasted Mixed Vegetables

PREPARATION

  • 1

    Bring the steak to room temperature and season generously with salt and pepper.

  • 2

    Preheat a heavy skillet over medium-high heat. Once hot, place the steak in the skillet and sear for 2-3 minutes on each side until a rich crust forms.

  • 3

    Meanwhile, preheat your oven to 400°F. Toss a mix of chopped bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 4

    Prepare the quinoa according to package directions, using water or low-sodium broth, until it’s fluffy and fully cooked.

  • 5

    Let the steak rest for 5 minutes after searing, then slice against the grain.

  • 6

    Plate a serving of cooked quinoa, arrange the roasted vegetables alongside, and top with slices of seared steak. Enjoy immediately.