YOUR SOLIN GENERATED RECIPE
Grass-Fed Beef and Roasted Veggie Skillet
Savor a robust skillet dish featuring lean, grass-fed beef paired with a vibrant medley of roasted vegetables and finished with a perfectly cooked egg. The dish combines savory meat, sweet bell peppers, tender zucchini, and fresh spinach in a light olive oil glaze for a balanced and satisfying meal.
INGREDIENTS
4 oz Grass-Fed Beef Sirloin
1 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Yellow Onion
1/2 cup Cherry Tomatoes
1 cup Fresh Spinach
1 tsp Olive Oil
1 Large Egg
PREPARATION
Preheat your oven to 425°F.
Slice the red bell pepper, zucchini, and yellow onion into bite-sized pieces. Halve the cherry tomatoes.
In an oven-safe skillet, heat the olive oil over medium-high heat. Add the beef and sear until browned on all sides, about 3-4 minutes.
Add the sliced vegetables to the skillet and stir to combine with the beef.
Transfer the skillet to the oven and roast for 10-12 minutes, or until the vegetables are tender but still vibrant.
Meanwhile, in a small pan, cook the egg to your preference (poached or lightly fried) ensuring the yolk remains runny if desired.
Once the beef and veggies are roasted, stir in the fresh spinach until just wilted.
Plate the beef and roasted veggies, top with the cooked egg, and serve immediately.