Seared Sirloin Steak with Roasted Brussels Sprouts and Garlic Mashed Cauliflower

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 Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Roasted Brussels Sprouts and Garlic Mashed Cauliflower

Savor a perfectly seared sirloin steak paired with tender roasted Brussels sprouts and a silky garlic mashed cauliflower. A harmonious blend of savory flavors and wholesome ingredients creates a satisfying dinner that’s both nutritious and delicious.

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NUTRITION

522kcal
Protein
34.7g
Fat
39.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Sirloin Steak

1 cup Brussels Sprouts

0.5 tbsp Olive Oil (for sprouts)

1 cup Cauliflower

1 tbsp Olive Oil (for mash)

1 Garlic Clove

0.25 cup Unsweetened Almond Milk

Salt and Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the sirloin steak with salt and pepper. Preheat a skillet over medium-high heat until very hot.

  • 2

    Sear the steak for about 3-4 minutes per side (depending on thickness and desired doneness), then transfer to a plate to rest.

  • 3

    Preheat your oven to 400°F. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    Meanwhile, steam or boil the cauliflower until very tender, about 8-10 minutes.

  • 5

    In a small pan, lightly sauté the garlic clove in a small amount of the olive oil (from the mashed cauliflower portion) until fragrant, being careful not to burn it.

  • 6

    Transfer the cooked cauliflower to a bowl and add the sautéed garlic, the remaining olive oil, and unsweetened almond milk. Mash until smooth and creamy. Season with salt and pepper to taste.

  • 7

    Slice the rested steak and serve alongside the roasted Brussels sprouts and garlic mashed cauliflower.

Seared Sirloin Steak with Roasted Brussels Sprouts and Garlic Mashed Cauliflower

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 Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Roasted Brussels Sprouts and Garlic Mashed Cauliflower

Savor a perfectly seared sirloin steak paired with tender roasted Brussels sprouts and a silky garlic mashed cauliflower. A harmonious blend of savory flavors and wholesome ingredients creates a satisfying dinner that’s both nutritious and delicious.

NUTRITION

522kcal
Protein
34.7g
Fat
39.6g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Sirloin Steak

1 cup Brussels Sprouts

0.5 tbsp Olive Oil (for sprouts)

1 cup Cauliflower

1 tbsp Olive Oil (for mash)

1 Garlic Clove

0.25 cup Unsweetened Almond Milk

Salt and Pepper to taste

PREPARATION

  • 1

    Season the sirloin steak with salt and pepper. Preheat a skillet over medium-high heat until very hot.

  • 2

    Sear the steak for about 3-4 minutes per side (depending on thickness and desired doneness), then transfer to a plate to rest.

  • 3

    Preheat your oven to 400°F. Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    Meanwhile, steam or boil the cauliflower until very tender, about 8-10 minutes.

  • 5

    In a small pan, lightly sauté the garlic clove in a small amount of the olive oil (from the mashed cauliflower portion) until fragrant, being careful not to burn it.

  • 6

    Transfer the cooked cauliflower to a bowl and add the sautéed garlic, the remaining olive oil, and unsweetened almond milk. Mash until smooth and creamy. Season with salt and pepper to taste.

  • 7

    Slice the rested steak and serve alongside the roasted Brussels sprouts and garlic mashed cauliflower.