Seared Beef Strips with Roasted Root Vegetables

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

Seared Beef Strips with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Root Vegetables

Enjoy tender seared beef strips paired with a colorful medley of roasted root vegetables, including carrots and parsnips. This dish features a savory, slightly caramelized finish thanks to a drizzle of olive oil and a hint of rosemary, offering a balanced plate of lean protein and naturally sweet vegetables for a satisfying, wholesome dinner.

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NUTRITION

437kcal
Protein
37.1g
Fat
19.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Strips (Top Sirloin)

1 medium Carrot, roughly chopped

1 medium Parsnip, roughly chopped

2 teaspoons Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and roughly chop the carrot and parsnip into even-sized pieces.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, pepper, and finely chopped rosemary leaves from one sprig.

  • 4

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, season the beef strips with salt, pepper, and a little rosemary from the remaining sprig.

  • 6

    Heat a skillet over medium-high heat. Once hot, add the beef strips and sear them for about 2-3 minutes on each side until browned but still tender inside.

  • 7

    Once the beef is seared and the vegetables are roasted to your liking, plate the beef strips and top with the roasted root vegetables.

  • 8

    Serve immediately, enjoying the perfect blend of savory beef and naturally sweet, roasted vegetables.

Seared Beef Strips with Roasted Root Vegetables

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

Seared Beef Strips with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Root Vegetables

Enjoy tender seared beef strips paired with a colorful medley of roasted root vegetables, including carrots and parsnips. This dish features a savory, slightly caramelized finish thanks to a drizzle of olive oil and a hint of rosemary, offering a balanced plate of lean protein and naturally sweet vegetables for a satisfying, wholesome dinner.

NUTRITION

437kcal
Protein
37.1g
Fat
19.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Beef Strips (Top Sirloin)

1 medium Carrot, roughly chopped

1 medium Parsnip, roughly chopped

2 teaspoons Olive Oil

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and roughly chop the carrot and parsnip into even-sized pieces.

  • 3

    In a bowl, toss the chopped vegetables with olive oil, a pinch of salt, pepper, and finely chopped rosemary leaves from one sprig.

  • 4

    Spread the vegetables evenly on a baking sheet lined with parchment paper and roast in the oven for about 20-25 minutes until tender and lightly caramelized, stirring halfway through.

  • 5

    While the vegetables roast, season the beef strips with salt, pepper, and a little rosemary from the remaining sprig.

  • 6

    Heat a skillet over medium-high heat. Once hot, add the beef strips and sear them for about 2-3 minutes on each side until browned but still tender inside.

  • 7

    Once the beef is seared and the vegetables are roasted to your liking, plate the beef strips and top with the roasted root vegetables.

  • 8

    Serve immediately, enjoying the perfect blend of savory beef and naturally sweet, roasted vegetables.