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

Enjoy a perfectly seared sirloin steak paired with crispy roasted Brussels sprouts and a creamy garlic mashed cauliflower. This dish delivers a savory experience with a harmonious blend of meaty, roasted, and garlicky flavors, satisfying both your taste buds and nutritional goals.

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NUTRITION

585kcal
Protein
57.2g
Fat
36.1g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sirloin Steak

1 cup Brussels Sprouts

2 teaspoons Olive Oil (for sprouts)

1 cup Chopped Cauliflower

1/3 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil (for mash)

1 clove Garlic

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PREPARATION

  • 1

    Take the sirloin steak out of the refrigerator and let it come to room temperature. Pat dry and season with salt and pepper.

  • 2

    Preheat a heavy skillet over medium-high heat.

  • 3

    Once hot, add the steak and sear each side for about 3-4 minutes for medium-rare (adjust time to desired doneness). Remove the steak and let it rest.

  • 4

    Preheat your oven to 400°F. Toss the Brussels sprouts with 2 teaspoons of olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 5

    Roast the Brussels sprouts in the oven for 20-25 minutes until they are crisp on the edges and tender inside.

  • 6

    Meanwhile, steam or boil the chopped cauliflower until it is very tender (about 8-10 minutes).

  • 7

    In a bowl, combine the cooked cauliflower, 1 teaspoon olive oil, nonfat Greek yogurt, and a crushed garlic clove. Mash until smooth. Season with salt and pepper to taste.

  • 8

    Slice the rested steak against the grain, plate it with a generous serving of roasted Brussels sprouts and a side of garlic mashed cauliflower, and serve immediately.

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

Enjoy a perfectly seared sirloin steak paired with crispy roasted Brussels sprouts and a creamy garlic mashed cauliflower. This dish delivers a savory experience with a harmonious blend of meaty, roasted, and garlicky flavors, satisfying both your taste buds and nutritional goals.

NUTRITION

585kcal
Protein
57.2g
Fat
36.1g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sirloin Steak

1 cup Brussels Sprouts

2 teaspoons Olive Oil (for sprouts)

1 cup Chopped Cauliflower

1/3 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil (for mash)

1 clove Garlic

PREPARATION

  • 1

    Take the sirloin steak out of the refrigerator and let it come to room temperature. Pat dry and season with salt and pepper.

  • 2

    Preheat a heavy skillet over medium-high heat.

  • 3

    Once hot, add the steak and sear each side for about 3-4 minutes for medium-rare (adjust time to desired doneness). Remove the steak and let it rest.

  • 4

    Preheat your oven to 400°F. Toss the Brussels sprouts with 2 teaspoons of olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 5

    Roast the Brussels sprouts in the oven for 20-25 minutes until they are crisp on the edges and tender inside.

  • 6

    Meanwhile, steam or boil the chopped cauliflower until it is very tender (about 8-10 minutes).

  • 7

    In a bowl, combine the cooked cauliflower, 1 teaspoon olive oil, nonfat Greek yogurt, and a crushed garlic clove. Mash until smooth. Season with salt and pepper to taste.

  • 8

    Slice the rested steak against the grain, plate it with a generous serving of roasted Brussels sprouts and a side of garlic mashed cauliflower, and serve immediately.