YOUR SOLIN GENERATED RECIPE
Pan-Seared Beef with Roasted Mixed Vegetables
Savor a delectable plate featuring lean, pan-seared beef paired with a colorful medley of roasted mixed vegetables. This dish blends the rich, savory notes of perfectly cooked beef with the natural sweetness and texture of roasted bell peppers, zucchini, and carrots, all enhanced by a drizzle of olive oil. An ideal, balanced meal that is both satisfying and nourishing.
INGREDIENTS
5 ounces Lean Beef Sirloin
1 cup Mixed Bell Peppers
1/2 cup Zucchini (sliced)
1/2 cup Carrots (sliced)
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Prepare the vegetables by slicing bell peppers, zucchini, and carrots. Toss them in a bowl with olive oil, and season lightly with salt and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 20 minutes, until they begin to soften and get a slight char.
While the vegetables are roasting, season the lean beef sirloin with salt and pepper.
Heat a skillet over medium-high heat. Once hot, add the beef and sear for about 3-4 minutes on each side, adjusting the time based on the thickness for your desired doneness.
Allow the beef to rest for a couple of minutes before slicing.
Plate the sliced beef alongside the roasted vegetables, and serve immediately.