Garlic-Herb Venison Steak with Roasted Broccoli and Quinoa

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

Garlic-Herb Venison Steak with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Venison Steak with Roasted Broccoli and Quinoa

Savor the bold flavors of lean venison steak infused with garlic and aromatic herbs, paired with nutrient-packed roasted broccoli and fluffy quinoa. This delicious dinner balances rustic charm with modern healthy cooking, offering a satisfying plate with a touch of Mediterranean flair.

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NUTRITION

744kcal
Protein
53g
Fat
36.9g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Venison Steak

1 cup Cooked Quinoa

1 cup Chopped Broccoli

2 tbsp Extra Virgin Olive Oil

2 cloves Garlic

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli and quinoa warming if desired.

  • 2

    In a small bowl, combine minced garlic, chopped mixed herbs, a drizzle of olive oil (about 1 tablespoon reserved for the steak), and a pinch of salt and pepper to create a marinade.

  • 3

    Pat the venison steak dry and rub the garlic-herb mixture evenly on both sides. Let it rest at room temperature for 10-15 minutes.

  • 4

    While the steak marinates, toss the chopped broccoli with the remaining 1 tablespoon of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly crispy.

  • 6

    Heat a grill pan or skillet over medium-high heat. Sear the venison steak for about 3-4 minutes per side for medium-rare, adjusting cooking time to your preferred doneness.

  • 7

    Meanwhile, if your quinoa isn't already warm, gently reheat 1 cup of cooked quinoa on the stovetop with a splash of water.

  • 8

    Plate the steak alongside the roasted broccoli and a serving of quinoa. Drizzle any extra pan juices over the steak and serve immediately.

Garlic-Herb Venison Steak with Roasted Broccoli and Quinoa

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

Garlic-Herb Venison Steak with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Garlic-Herb Venison Steak with Roasted Broccoli and Quinoa

Savor the bold flavors of lean venison steak infused with garlic and aromatic herbs, paired with nutrient-packed roasted broccoli and fluffy quinoa. This delicious dinner balances rustic charm with modern healthy cooking, offering a satisfying plate with a touch of Mediterranean flair.

NUTRITION

744kcal
Protein
53g
Fat
36.9g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Venison Steak

1 cup Cooked Quinoa

1 cup Chopped Broccoli

2 tbsp Extra Virgin Olive Oil

2 cloves Garlic

2 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the broccoli and quinoa warming if desired.

  • 2

    In a small bowl, combine minced garlic, chopped mixed herbs, a drizzle of olive oil (about 1 tablespoon reserved for the steak), and a pinch of salt and pepper to create a marinade.

  • 3

    Pat the venison steak dry and rub the garlic-herb mixture evenly on both sides. Let it rest at room temperature for 10-15 minutes.

  • 4

    While the steak marinates, toss the chopped broccoli with the remaining 1 tablespoon of olive oil, salt, and pepper on a baking sheet.

  • 5

    Roast the broccoli in the oven for 15-20 minutes until the edges are slightly crispy.

  • 6

    Heat a grill pan or skillet over medium-high heat. Sear the venison steak for about 3-4 minutes per side for medium-rare, adjusting cooking time to your preferred doneness.

  • 7

    Meanwhile, if your quinoa isn't already warm, gently reheat 1 cup of cooked quinoa on the stovetop with a splash of water.

  • 8

    Plate the steak alongside the roasted broccoli and a serving of quinoa. Drizzle any extra pan juices over the steak and serve immediately.