YOUR SOLIN GENERATED RECIPE
Seared Beef Striploin with Roasted Garlic Pasta and Sautéed Spinach
Enjoy a balanced and savory dinner where tender seared beef striploin meets perfectly roasted garlic-infused pasta and fresh sautéed spinach, garnished with a light sprinkle of low-fat cheese and a boost of protein from egg whites. This dish seamlessly combines rich, robust flavors with a clean, satisfying finish.
INGREDIENTS
5 oz Beef Striploin
1/2 cup cooked Whole Wheat Pasta
1 cup sautéed Spinach
2 cloves Roasted Garlic
1 tsp Olive Oil
1 large Egg White
0.5 oz Low-Fat Shredded Cheese
PREPARATION
Begin by preheating a skillet over medium-high heat.
Season the beef striploin lightly with salt and pepper. Sear the beef for about 3-4 minutes on each side until a rich, caramelized crust forms, then let it rest for a few minutes before slicing.
While the beef rests, roast garlic cloves either in a hot oven or on a grill until soft and slightly browned. Once roasted, mash them lightly.
Prepare the pasta according to package instructions until al dente. Drain and toss with the mashed roasted garlic and a teaspoon of olive oil.
In another skillet, quickly sauté a cup of fresh spinach until just wilted. Season lightly with salt.
Lightly cook an egg white in a nonstick pan until set, then slice or crumble it over the pasta to enhance the protein content and add a subtle texture.
Plate the pasta as a base, layer with sautéed spinach, and place thin slices of the seared beef on top. Finish by sprinkling low-fat shredded cheese over the dish for a balanced finish.
Serve immediately and enjoy the harmonious blend of seared beef, garlicky pasta, and fresh spinach.