YOUR SOLIN GENERATED RECIPE
Seared Sirloin Steak with Roasted Vegetables, Quinoa, and Apple Salad
Savor the rich flavors of a perfectly seared sirloin steak paired with a colorful medley of roasted vegetables, nutty quinoa, and a refreshing apple salad. This balanced dinner offers a delectable marriage of savory and sweet, achieved through simple, clean ingredients prepared in a way that elevates their natural tastes.
INGREDIENTS
6 ounces Sirloin Steak
1.5 cups Mixed Vegetables (Carrots, Bell Pepper, Zucchini)
1 tbsp Extra Virgin Olive Oil (for roasting vegetables)
2/3 cup cooked Quinoa
1 medium Apple
1 tsp Extra Virgin Olive Oil (for finishing)
PREPARATION
Preheat the oven to 425°F.
Toss the chopped mixed vegetables with 1 tablespoon of extra virgin olive oil, salt, and pepper. Spread them evenly on a baking sheet.
Roast the vegetables in the oven for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
While the vegetables are roasting, season the 6-ounce sirloin steak with salt and pepper.
Heat a skillet over medium-high heat. When hot, sear the steak for about 3-4 minutes on each side for medium-rare (adjust time to your preferred doneness). Let the steak rest for 5 minutes before slicing.
Prepare 2/3 cup of cooked quinoa according to package instructions if not pre-cooked.
Core and slice the apple into thin wedges. Optionally, toss the apple slices with a little lemon juice.
Plate the quinoa as a base, top with sliced steak and the roasted vegetables. Arrange the apple slices on the side and finish with a light drizzle of 1 teaspoon olive oil over the dish.
Serve immediately and enjoy your balanced, flavorful dinner.