Herb-Crusted Sirloin Steak with Roasted Root Vegetables

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

Herb-Crusted Sirloin Steak with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sirloin Steak with Roasted Root Vegetables

Enjoy a savory twist on steak with a fresh herb crust paired with a medley of roasted carrots and parsnips. This dish features a perfectly cooked sirloin steak lightened up with a hint of herbs, balanced by the natural sweetness and earthy flavors of root vegetables, making it a delightful yet satisfying meal.

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NUTRITION

350kcal
Protein
36.6g
Fat
11.9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the sirloin steak dry and season both sides with salt, pepper, chopped rosemary, and thyme.

  • 3

    Place the steak in a hot skillet over medium-high heat and sear for 2 minutes on each side until a crust forms.

  • 4

    Transfer the steak to a preheated oven and roast for about 5-7 minutes for medium-rare, adjusting time for desired doneness.

  • 5

    While the steak cooks, peel and chop the carrot and parsnip into similarly sized pieces.

  • 6

    Toss the chopped vegetables with olive oil, a pinch of salt, and black pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven alongside the steak or on a separate rack for about 15-20 minutes, until tender and lightly caramelized.

  • 8

    Let the steak rest for a few minutes before slicing, then serve with a generous portion of roasted root vegetables.

Herb-Crusted Sirloin Steak with Roasted Root Vegetables

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

Herb-Crusted Sirloin Steak with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sirloin Steak with Roasted Root Vegetables

Enjoy a savory twist on steak with a fresh herb crust paired with a medley of roasted carrots and parsnips. This dish features a perfectly cooked sirloin steak lightened up with a hint of herbs, balanced by the natural sweetness and earthy flavors of root vegetables, making it a delightful yet satisfying meal.

NUTRITION

350kcal
Protein
36.6g
Fat
11.9g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

1 medium Carrot

1 small Parsnip

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the sirloin steak dry and season both sides with salt, pepper, chopped rosemary, and thyme.

  • 3

    Place the steak in a hot skillet over medium-high heat and sear for 2 minutes on each side until a crust forms.

  • 4

    Transfer the steak to a preheated oven and roast for about 5-7 minutes for medium-rare, adjusting time for desired doneness.

  • 5

    While the steak cooks, peel and chop the carrot and parsnip into similarly sized pieces.

  • 6

    Toss the chopped vegetables with olive oil, a pinch of salt, and black pepper on a baking sheet.

  • 7

    Roast the vegetables in the oven alongside the steak or on a separate rack for about 15-20 minutes, until tender and lightly caramelized.

  • 8

    Let the steak rest for a few minutes before slicing, then serve with a generous portion of roasted root vegetables.