Seared Sirloin Steak with Roasted Brussels Sprouts and Herb Potato Wedges

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

Seared Sirloin Steak with Roasted Brussels Sprouts and Herb Potato Wedges

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Roasted Brussels Sprouts and Herb Potato Wedges

Enjoy a perfectly seared sirloin steak paired with crisp roasted Brussels sprouts and herb-infused potato wedges. This dish delivers a balanced plate of savory meat, fresh vegetables, and tender potatoes, delighting your palate with a burst of herbaceous notes and a satisfying crunch.

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NUTRITION

474kcal
Protein
42g
Fat
20.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 ounces Sirloin Steak

1 cup Brussels Sprouts

1 medium Russet Potato (175g) for wedges

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the potato wedges in half of the olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 25-30 minutes until golden and tender.

  • 2

    While the potatoes roast, trim the Brussels sprouts by cutting off the stem ends and halving them. Toss with a little olive oil, salt, and pepper, and add them to a separate baking sheet. Roast for about 20 minutes or until they are tender and slightly caramelized.

  • 3

    Season the sirloin steak lightly with salt and pepper. Heat a skillet over medium-high heat and add the remaining olive oil. When the oil is shimmering, sear the steak for about 3-4 minutes on each side for medium-rare, adjusting time based on your preferred level of doneness.

  • 4

    Let the steak rest for a few minutes before slicing against the grain. Plate the sliced steak alongside the roasted Brussels sprouts and herb potato wedges.

  • 5

    Serve immediately and enjoy the harmonious blend of savory steak, crisp-tender sprouts, and flavorful potato wedges.

Seared Sirloin Steak with Roasted Brussels Sprouts and Herb Potato Wedges

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

Seared Sirloin Steak with Roasted Brussels Sprouts and Herb Potato Wedges

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Roasted Brussels Sprouts and Herb Potato Wedges

Enjoy a perfectly seared sirloin steak paired with crisp roasted Brussels sprouts and herb-infused potato wedges. This dish delivers a balanced plate of savory meat, fresh vegetables, and tender potatoes, delighting your palate with a burst of herbaceous notes and a satisfying crunch.

NUTRITION

474kcal
Protein
42g
Fat
20.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

5 ounces Sirloin Steak

1 cup Brussels Sprouts

1 medium Russet Potato (175g) for wedges

1 teaspoon Extra Virgin Olive Oil

1/4 teaspoon Garlic Powder

1/4 teaspoon Salt

1/4 teaspoon Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the potato wedges in half of the olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet and roast in the oven for 25-30 minutes until golden and tender.

  • 2

    While the potatoes roast, trim the Brussels sprouts by cutting off the stem ends and halving them. Toss with a little olive oil, salt, and pepper, and add them to a separate baking sheet. Roast for about 20 minutes or until they are tender and slightly caramelized.

  • 3

    Season the sirloin steak lightly with salt and pepper. Heat a skillet over medium-high heat and add the remaining olive oil. When the oil is shimmering, sear the steak for about 3-4 minutes on each side for medium-rare, adjusting time based on your preferred level of doneness.

  • 4

    Let the steak rest for a few minutes before slicing against the grain. Plate the sliced steak alongside the roasted Brussels sprouts and herb potato wedges.

  • 5

    Serve immediately and enjoy the harmonious blend of savory steak, crisp-tender sprouts, and flavorful potato wedges.