Seared Lean Steak with Roasted Peppers and Spiced Quinoa

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

Seared Lean Steak with Roasted Peppers and Spiced Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Lean Steak with Roasted Peppers and Spiced Quinoa

Enjoy a vibrant plate of seared lean sirloin steak paired with roasted red and yellow bell peppers and a bowl of spiced quinoa imbued with Mexican-inspired flavors. This dish brings together succulent, perfectly seared steak with sweet, smoky peppers and a zesty quinoa that elevates the traditional Mexican flair for a healthy, satisfying dinner.

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NUTRITION

613kcal
Protein
57.1g
Fat
15.5g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Sirloin Steak

1 cup Cooked Quinoa

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the red and yellow bell peppers into strips and toss them lightly with half teaspoon olive oil, a pinch of salt and pepper, and 1/2 tsp cumin. Spread them on a baking tray and roast them for 15-20 minutes until tender and slightly charred.

  • 2

    While the peppers are roasting, season the steak on both sides with salt, pepper, garlic powder, and smoked paprika. Let the spices adhere for a few minutes.

  • 3

    Heat a skillet over medium-high heat. Sear the steak for about 3-4 minutes on each side depending on thickness, aiming for your preferred doneness. Once done, let the steak rest for a few minutes before slicing.

  • 4

    In the meantime, prepare the quinoa if not already cooked. Warm it in a small saucepan with a dash of cumin and a drizzle of lime juice to infuse Mexican flavors.

  • 5

    Plate the dish by placing the spiced quinoa as a base, layering with roasted bell peppers, and topping with slices of the seared steak. Drizzle a little extra lime juice if desired and serve immediately.

Seared Lean Steak with Roasted Peppers and Spiced Quinoa

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

Seared Lean Steak with Roasted Peppers and Spiced Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Lean Steak with Roasted Peppers and Spiced Quinoa

Enjoy a vibrant plate of seared lean sirloin steak paired with roasted red and yellow bell peppers and a bowl of spiced quinoa imbued with Mexican-inspired flavors. This dish brings together succulent, perfectly seared steak with sweet, smoky peppers and a zesty quinoa that elevates the traditional Mexican flair for a healthy, satisfying dinner.

NUTRITION

613kcal
Protein
57.1g
Fat
15.5g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Sirloin Steak

1 cup Cooked Quinoa

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1/2 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Slice the red and yellow bell peppers into strips and toss them lightly with half teaspoon olive oil, a pinch of salt and pepper, and 1/2 tsp cumin. Spread them on a baking tray and roast them for 15-20 minutes until tender and slightly charred.

  • 2

    While the peppers are roasting, season the steak on both sides with salt, pepper, garlic powder, and smoked paprika. Let the spices adhere for a few minutes.

  • 3

    Heat a skillet over medium-high heat. Sear the steak for about 3-4 minutes on each side depending on thickness, aiming for your preferred doneness. Once done, let the steak rest for a few minutes before slicing.

  • 4

    In the meantime, prepare the quinoa if not already cooked. Warm it in a small saucepan with a dash of cumin and a drizzle of lime juice to infuse Mexican flavors.

  • 5

    Plate the dish by placing the spiced quinoa as a base, layering with roasted bell peppers, and topping with slices of the seared steak. Drizzle a little extra lime juice if desired and serve immediately.