Seared Steak with Roasted Zucchini and Sautéed Mushrooms

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

Seared Steak with Roasted Zucchini and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Zucchini and Sautéed Mushrooms

Enjoy a perfectly seared sirloin steak served alongside tender roasted zucchini and earthy sautéed mushrooms, finished with a delicate shaving of raw parmesan. This dish combines robust flavors with a light, fresh twist, making it an ideal dinner for a balanced, protein-rich meal.

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NUTRITION

443kcal
Protein
48.7g
Fat
28.2g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak

1 medium Zucchini

1 cup Mushrooms

1 tbsp Extra Virgin Olive Oil

1 tbsp Raw Parmesan Cheese

1 clove Garlic

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the zucchini into rounds or half-moons, toss with half the olive oil, salt, and pepper, then spread on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the zucchini roasts, pat the steak dry with paper towels. Season both sides generously with salt and pepper.

  • 4

    Heat a heavy skillet over medium-high heat. Once the skillet is hot, add the steak and sear for about 3-4 minutes per side, or until your desired doneness is achieved. Add a crushed garlic clove to the pan during the last minute of cooking for extra aroma.

  • 5

    Remove the steak from the skillet and let it rest for 5 minutes.

  • 6

    In the same skillet, reduce heat to medium and add the remaining olive oil. Add the sliced mushrooms and sauté until tender and lightly browned, about 4-5 minutes. Season with a pinch of salt and pepper.

  • 7

    Plate the steak alongside the roasted zucchini and sautéed mushrooms. Top the mushrooms with a light shaving of raw parmesan cheese for a rich finish.

  • 8

    Serve immediately and enjoy your protein-packed, balanced dinner.

Seared Steak with Roasted Zucchini and Sautéed Mushrooms

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

Seared Steak with Roasted Zucchini and Sautéed Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Zucchini and Sautéed Mushrooms

Enjoy a perfectly seared sirloin steak served alongside tender roasted zucchini and earthy sautéed mushrooms, finished with a delicate shaving of raw parmesan. This dish combines robust flavors with a light, fresh twist, making it an ideal dinner for a balanced, protein-rich meal.

NUTRITION

443kcal
Protein
48.7g
Fat
28.2g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak

1 medium Zucchini

1 cup Mushrooms

1 tbsp Extra Virgin Olive Oil

1 tbsp Raw Parmesan Cheese

1 clove Garlic

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Slice the zucchini into rounds or half-moons, toss with half the olive oil, salt, and pepper, then spread on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the zucchini roasts, pat the steak dry with paper towels. Season both sides generously with salt and pepper.

  • 4

    Heat a heavy skillet over medium-high heat. Once the skillet is hot, add the steak and sear for about 3-4 minutes per side, or until your desired doneness is achieved. Add a crushed garlic clove to the pan during the last minute of cooking for extra aroma.

  • 5

    Remove the steak from the skillet and let it rest for 5 minutes.

  • 6

    In the same skillet, reduce heat to medium and add the remaining olive oil. Add the sliced mushrooms and sauté until tender and lightly browned, about 4-5 minutes. Season with a pinch of salt and pepper.

  • 7

    Plate the steak alongside the roasted zucchini and sautéed mushrooms. Top the mushrooms with a light shaving of raw parmesan cheese for a rich finish.

  • 8

    Serve immediately and enjoy your protein-packed, balanced dinner.