Pan-Seared Skirt Steak with Crispy Roasted Brussels Sprouts

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

Pan-Seared Skirt Steak with Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Skirt Steak with Crispy Roasted Brussels Sprouts

Savor the rich flavors of perfectly pan-seared skirt steak paired with crispy, roasted Brussels sprouts dressed in a hint of olive oil and garlic. This dish boasts a balanced profile of lean protein and nutrient-packed veggies, making it a delicious and energizing choice for a wholesome dinner.

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NUTRITION

340kcal
Protein
40.4g
Fat
23.3g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Skirt Steak

1 cup Brussels Sprouts

2 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the Brussels sprouts.

  • 2

    Trim and halve the Brussels sprouts. In a bowl, toss them with olive oil, garlic powder, salt, and black pepper.

  • 3

    Arrange the Brussels sprouts on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes until crispy and golden, stirring halfway through.

  • 4

    While the sprouts are roasting, pat the skirt steak dry with paper towels and season generously with salt and pepper on both sides.

  • 5

    Heat a cast iron skillet over medium-high heat until very hot. Add the skirt steak and sear for about 3-4 minutes on each side, adjusting the time based on thickness and desired doneness.

  • 6

    Once cooked to your preference, remove the steak from the skillet and let it rest for 5 minutes.

  • 7

    Slice the steak against the grain and serve it alongside the crispy roasted Brussels sprouts.

Pan-Seared Skirt Steak with Crispy Roasted Brussels Sprouts

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

Pan-Seared Skirt Steak with Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Skirt Steak with Crispy Roasted Brussels Sprouts

Savor the rich flavors of perfectly pan-seared skirt steak paired with crispy, roasted Brussels sprouts dressed in a hint of olive oil and garlic. This dish boasts a balanced profile of lean protein and nutrient-packed veggies, making it a delicious and energizing choice for a wholesome dinner.

NUTRITION

340kcal
Protein
40.4g
Fat
23.3g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Skirt Steak

1 cup Brussels Sprouts

2 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the Brussels sprouts.

  • 2

    Trim and halve the Brussels sprouts. In a bowl, toss them with olive oil, garlic powder, salt, and black pepper.

  • 3

    Arrange the Brussels sprouts on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes until crispy and golden, stirring halfway through.

  • 4

    While the sprouts are roasting, pat the skirt steak dry with paper towels and season generously with salt and pepper on both sides.

  • 5

    Heat a cast iron skillet over medium-high heat until very hot. Add the skirt steak and sear for about 3-4 minutes on each side, adjusting the time based on thickness and desired doneness.

  • 6

    Once cooked to your preference, remove the steak from the skillet and let it rest for 5 minutes.

  • 7

    Slice the steak against the grain and serve it alongside the crispy roasted Brussels sprouts.