Seared Grass-fed Beef with Roasted Root Vegetables

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

Seared Grass-fed Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Grass-fed Beef with Roasted Root Vegetables

Savor a beautifully seared grass-fed beef steak paired with tender roasted root vegetables. The beef is expertly cooked to preserve its rich flavor and satisfying bite, while the carrots and parsnips offer a natural sweetness enhanced by a touch of olive oil and herbs. This dish is both hearty and balanced, providing an energizing meal for any time of day.

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NUTRITION

350kcal
Protein
37.2g
Fat
13g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-fed Beef Steak

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

Salt and Black Pepper to taste

1 clove Garlic (optional)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and dice the carrot and parsnip into evenly sized pieces. If using garlic, mince the clove.

  • 3

    In a bowl, toss the diced vegetables (and garlic, if using) with olive oil, salt, and black pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables are roasting, season the grass-fed beef steak with salt and black pepper on both sides.

  • 6

    Heat a heavy skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness.

  • 7

    Remove the steak from the skillet and let it rest for 5 minutes to allow the juices to redistribute.

  • 8

    Slice the steak and serve alongside the roasted root vegetables. Enjoy your nutrient-rich meal!

Seared Grass-fed Beef with Roasted Root Vegetables

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

Seared Grass-fed Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Seared Grass-fed Beef with Roasted Root Vegetables

Savor a beautifully seared grass-fed beef steak paired with tender roasted root vegetables. The beef is expertly cooked to preserve its rich flavor and satisfying bite, while the carrots and parsnips offer a natural sweetness enhanced by a touch of olive oil and herbs. This dish is both hearty and balanced, providing an energizing meal for any time of day.

NUTRITION

350kcal
Protein
37.2g
Fat
13g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-fed Beef Steak

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

Salt and Black Pepper to taste

1 clove Garlic (optional)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and dice the carrot and parsnip into evenly sized pieces. If using garlic, mince the clove.

  • 3

    In a bowl, toss the diced vegetables (and garlic, if using) with olive oil, salt, and black pepper.

  • 4

    Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 5

    While the vegetables are roasting, season the grass-fed beef steak with salt and black pepper on both sides.

  • 6

    Heat a heavy skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness.

  • 7

    Remove the steak from the skillet and let it rest for 5 minutes to allow the juices to redistribute.

  • 8

    Slice the steak and serve alongside the roasted root vegetables. Enjoy your nutrient-rich meal!