Pan-Seared Ribeye with Crispy Brussels Sprouts and Creamy Cauliflower Mash

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

Pan-Seared Ribeye with Crispy Brussels Sprouts and Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Crispy Brussels Sprouts and Creamy Cauliflower Mash

Enjoy a hearty, restaurant-style plate featuring a perfectly pan-seared ribeye steak accompanied by crunchy, roasted Brussels sprouts and a silky cauliflower mash. This dish balances savory meat with vibrant veggie textures, providing a satisfying and nutrient-rich meal.

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NUTRITION

552kcal
Protein
40g
Fat
38.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ribeye Steak

1/2 cup Brussels Sprouts

1 cup Cauliflower

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Season the 6 oz ribeye steak on both sides with a pinch of salt and black pepper. Allow the steak to come to room temperature for about 15 minutes.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the ribeye and sear for about 3-4 minutes per side for medium-rare (adjust time for desired doneness). Once cooked, remove the steak and let it rest.

  • 3

    While the steak is resting, trim and halve the Brussels sprouts. In the same skillet (or a separate pan if preferred), add the Brussels sprouts and sauté them over medium heat for about 5-7 minutes until the outer edges are crispy and browned. Season lightly with salt and pepper.

  • 4

    For the cauliflower mash, steam 1 cup of cauliflower florets until tender (approximately 8-10 minutes). Transfer the steamed cauliflower to a bowl and mash with a fork or blend slightly to achieve a creamy texture. Season with a pinch of salt and pepper to taste.

  • 5

    Plate the pan-seared ribeye alongside a serving of crispy Brussels sprouts and a generous serving of creamy cauliflower mash. Serve immediately and enjoy your balanced, flavorful meal.

Pan-Seared Ribeye with Crispy Brussels Sprouts and Creamy Cauliflower Mash

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

Pan-Seared Ribeye with Crispy Brussels Sprouts and Creamy Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Crispy Brussels Sprouts and Creamy Cauliflower Mash

Enjoy a hearty, restaurant-style plate featuring a perfectly pan-seared ribeye steak accompanied by crunchy, roasted Brussels sprouts and a silky cauliflower mash. This dish balances savory meat with vibrant veggie textures, providing a satisfying and nutrient-rich meal.

NUTRITION

552kcal
Protein
40g
Fat
38.1g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ribeye Steak

1/2 cup Brussels Sprouts

1 cup Cauliflower

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Season the 6 oz ribeye steak on both sides with a pinch of salt and black pepper. Allow the steak to come to room temperature for about 15 minutes.

  • 2

    Heat 1 tsp of olive oil in a skillet over medium-high heat. Once hot, add the ribeye and sear for about 3-4 minutes per side for medium-rare (adjust time for desired doneness). Once cooked, remove the steak and let it rest.

  • 3

    While the steak is resting, trim and halve the Brussels sprouts. In the same skillet (or a separate pan if preferred), add the Brussels sprouts and sauté them over medium heat for about 5-7 minutes until the outer edges are crispy and browned. Season lightly with salt and pepper.

  • 4

    For the cauliflower mash, steam 1 cup of cauliflower florets until tender (approximately 8-10 minutes). Transfer the steamed cauliflower to a bowl and mash with a fork or blend slightly to achieve a creamy texture. Season with a pinch of salt and pepper to taste.

  • 5

    Plate the pan-seared ribeye alongside a serving of crispy Brussels sprouts and a generous serving of creamy cauliflower mash. Serve immediately and enjoy your balanced, flavorful meal.