Herb-Crusted Top Sirloin with Roasted Root Vegetables

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

Herb-Crusted Top Sirloin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Top Sirloin with Roasted Root Vegetables

Savor a delicious, perfectly seared top sirloin steak encrusted with fragrant herbs and paired with a medley of roasted root vegetables. The dish features a hearty blend of tender meat and caramelized carrots, parsnips, and red onions, finished with a light drizzle of olive oil for a balanced and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
36.5g
Fat
16.5g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 cup chopped Carrot

0.5 cup halved Parsnip

0.25 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the top sirloin steak dry with a paper towel. Season it generously with salt, pepper, and the chopped mixed fresh herbs.

  • 3

    Heat a skillet over medium-high heat. Sear the steak on each side for 2-3 minutes until a crust forms. The steak will finish cooking in the oven.

  • 4

    While the steak sears, prepare the vegetables. In a bowl, combine chopped carrots, parsnips, and red onions. Drizzle with olive oil and season lightly with salt and pepper.

  • 5

    Spread the vegetables onto a baking sheet in a single layer. Roast them in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 6

    After searing, transfer the steak to the oven on a wire rack or in an oven-safe pan. Roast for an additional 5-7 minutes for medium-rare, or longer based on your desired doneness.

  • 7

    Allow the steak to rest for a few minutes before slicing. Serve slices of the herb-crusted sirloin alongside a generous portion of the roasted root vegetables.

Herb-Crusted Top Sirloin with Roasted Root Vegetables

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

Herb-Crusted Top Sirloin with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Top Sirloin with Roasted Root Vegetables

Savor a delicious, perfectly seared top sirloin steak encrusted with fragrant herbs and paired with a medley of roasted root vegetables. The dish features a hearty blend of tender meat and caramelized carrots, parsnips, and red onions, finished with a light drizzle of olive oil for a balanced and satisfying meal.

NUTRITION

398kcal
Protein
36.5g
Fat
16.5g
Carbs
25.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 cup chopped Carrot

0.5 cup halved Parsnip

0.25 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the top sirloin steak dry with a paper towel. Season it generously with salt, pepper, and the chopped mixed fresh herbs.

  • 3

    Heat a skillet over medium-high heat. Sear the steak on each side for 2-3 minutes until a crust forms. The steak will finish cooking in the oven.

  • 4

    While the steak sears, prepare the vegetables. In a bowl, combine chopped carrots, parsnips, and red onions. Drizzle with olive oil and season lightly with salt and pepper.

  • 5

    Spread the vegetables onto a baking sheet in a single layer. Roast them in the preheated oven for about 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 6

    After searing, transfer the steak to the oven on a wire rack or in an oven-safe pan. Roast for an additional 5-7 minutes for medium-rare, or longer based on your desired doneness.

  • 7

    Allow the steak to rest for a few minutes before slicing. Serve slices of the herb-crusted sirloin alongside a generous portion of the roasted root vegetables.