Seared Beef Strips with Roasted Leeks and Spring Onions

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

Seared Beef Strips with Roasted Leeks and Spring Onions

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Leeks and Spring Onions

Savor delicious, tender beef strips perfectly seared to bring out deep flavors, accompanied by caramelized roasted leeks and spring onions. This dish is balanced with a crisp side salad of romaine lettuce and juicy cherry tomatoes. A touch of extra virgin olive oil enhances the savory notes and rounds out the dish into a wholesome dinner.

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NUTRITION

656kcal
Protein
56.1g
Fat
35.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Beef Sirloin Strips

1 medium Leek

4 pieces Spring Onions

1 cup Cherry Tomatoes

2 cups Romaine Lettuce

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the beef strips dry with paper towels and season lightly with salt and pepper.

  • 3

    Heat a skillet over medium-high heat. Add half of the olive oil and sear the beef strips for about 2-3 minutes on each side until they develop a nice brown crust. Remove the beef from the pan and keep warm.

  • 4

    Slice the leek lengthwise, rinse thoroughly to remove any grit, and cut into 1-inch pieces. Trim the roots of the spring onions and leave them whole or slice in half lengthwise.

  • 5

    Toss the leek pieces and spring onions with the remaining olive oil, a pinch of salt, and pepper. Spread them on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 7

    For the side salad, combine romaine lettuce and cherry tomatoes in a bowl. Lightly season with salt and a drizzle of olive oil if desired.

  • 8

    Plate the seared beef strips together with the roasted leeks and spring onions, and serve alongside the fresh salad.

Seared Beef Strips with Roasted Leeks and Spring Onions

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

Seared Beef Strips with Roasted Leeks and Spring Onions

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Leeks and Spring Onions

Savor delicious, tender beef strips perfectly seared to bring out deep flavors, accompanied by caramelized roasted leeks and spring onions. This dish is balanced with a crisp side salad of romaine lettuce and juicy cherry tomatoes. A touch of extra virgin olive oil enhances the savory notes and rounds out the dish into a wholesome dinner.

NUTRITION

656kcal
Protein
56.1g
Fat
35.4g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Beef Sirloin Strips

1 medium Leek

4 pieces Spring Onions

1 cup Cherry Tomatoes

2 cups Romaine Lettuce

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the beef strips dry with paper towels and season lightly with salt and pepper.

  • 3

    Heat a skillet over medium-high heat. Add half of the olive oil and sear the beef strips for about 2-3 minutes on each side until they develop a nice brown crust. Remove the beef from the pan and keep warm.

  • 4

    Slice the leek lengthwise, rinse thoroughly to remove any grit, and cut into 1-inch pieces. Trim the roots of the spring onions and leave them whole or slice in half lengthwise.

  • 5

    Toss the leek pieces and spring onions with the remaining olive oil, a pinch of salt, and pepper. Spread them on a baking sheet.

  • 6

    Roast the vegetables in the oven for about 12-15 minutes until they are tender and slightly caramelized.

  • 7

    For the side salad, combine romaine lettuce and cherry tomatoes in a bowl. Lightly season with salt and a drizzle of olive oil if desired.

  • 8

    Plate the seared beef strips together with the roasted leeks and spring onions, and serve alongside the fresh salad.