Crispy Pan-Seared Steak with Roasted Root Vegetables and Peppers

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

Crispy Pan-Seared Steak with Roasted Root Vegetables and Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Steak with Roasted Root Vegetables and Peppers

Savor a beautifully pan-seared 6-ounce sirloin steak served alongside a medley of roasted root vegetables and vibrant bell peppers. The steak is crisped to perfection on the edges while remaining tender at the center, and the vegetables, lightly tossed in olive oil, are roasted to bring out their natural sweetness and earthy warmth.

Try 7 days free, then $12.99 / mo.

NUTRITION

405kcal
Protein
37.4g
Fat
23g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak

1 medium Carrot

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Prepare the vegetables by peeling and cutting the carrot into evenly sized sticks. Cut the red and yellow bell peppers into strips.

  • 3

    Toss the prepared vegetables with olive oil, salt, and black pepper, ensuring they are evenly coated.

  • 4

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

  • 5

    While the vegetables roast, pat the 6 oz sirloin steak dry with paper towels. Season both sides with salt and black pepper.

  • 6

    Heat a skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side to achieve a crispy, caramelized crust while keeping the interior tender. Adjust time according to desired doneness.

  • 7

    Remove the steak from the skillet and let it rest for a few minutes before slicing.

  • 8

    Plate the sliced steak alongside a generous serving of roasted vegetables and serve immediately.

Crispy Pan-Seared Steak with Roasted Root Vegetables and Peppers

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

Crispy Pan-Seared Steak with Roasted Root Vegetables and Peppers

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Steak with Roasted Root Vegetables and Peppers

Savor a beautifully pan-seared 6-ounce sirloin steak served alongside a medley of roasted root vegetables and vibrant bell peppers. The steak is crisped to perfection on the edges while remaining tender at the center, and the vegetables, lightly tossed in olive oil, are roasted to bring out their natural sweetness and earthy warmth.

NUTRITION

405kcal
Protein
37.4g
Fat
23g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin Steak

1 medium Carrot

1 medium Red Bell Pepper

1 medium Yellow Bell Pepper

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Prepare the vegetables by peeling and cutting the carrot into evenly sized sticks. Cut the red and yellow bell peppers into strips.

  • 3

    Toss the prepared vegetables with olive oil, salt, and black pepper, ensuring they are evenly coated.

  • 4

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

  • 5

    While the vegetables roast, pat the 6 oz sirloin steak dry with paper towels. Season both sides with salt and black pepper.

  • 6

    Heat a skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side to achieve a crispy, caramelized crust while keeping the interior tender. Adjust time according to desired doneness.

  • 7

    Remove the steak from the skillet and let it rest for a few minutes before slicing.

  • 8

    Plate the sliced steak alongside a generous serving of roasted vegetables and serve immediately.