Seared Lean Beef with Roasted Peppers and Quinoa Salad

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

Seared Lean Beef with Roasted Peppers and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Peppers and Quinoa Salad

Pan-seared lean sirloin served over a fluffy quinoa salad with roasted peppers and sweet dates, finished with a zesty lime dressing and a touch of smoky char.

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NUTRITION

487kcal
Protein
42.7g
Fat
17.9g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Sirloin (lean)

1/3 cup Cooked Quinoa

1 cup Sliced Red Bell Pepper

1 Medjool Date, pitted and chopped

1/2 tsp Natural Peanut Butter

1 tbsp Fresh Lime Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Place the sliced red bell peppers on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 3

    While peppers roast, season the sirloin steak with a pinch of sea salt and cracked black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the beef for 3-4 minutes per side for medium-rare.

  • 5

    Remove the beef from the pan and let it rest for 5 minutes before slicing thinly against the grain.

  • 6

    In a small bowl, whisk together the lime juice and peanut butter with a teaspoon of warm water to create a smooth dressing.

  • 7

    In a mixing bowl, combine the cooked quinoa, roasted peppers, and chopped medjool date.

  • 8

    Toss the quinoa mixture with the peanut-lime dressing until evenly coated.

  • 9

    Plate the quinoa salad and top with the sliced seared beef to serve.

Seared Lean Beef with Roasted Peppers and Quinoa Salad

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

Seared Lean Beef with Roasted Peppers and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Peppers and Quinoa Salad

Pan-seared lean sirloin served over a fluffy quinoa salad with roasted peppers and sweet dates, finished with a zesty lime dressing and a touch of smoky char.

NUTRITION

487kcal
Protein
42.7g
Fat
17.9g
Carbs
38.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Sirloin (lean)

1/3 cup Cooked Quinoa

1 cup Sliced Red Bell Pepper

1 Medjool Date, pitted and chopped

1/2 tsp Natural Peanut Butter

1 tbsp Fresh Lime Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Place the sliced red bell peppers on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

  • 3

    While peppers roast, season the sirloin steak with a pinch of sea salt and cracked black pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and sear the beef for 3-4 minutes per side for medium-rare.

  • 5

    Remove the beef from the pan and let it rest for 5 minutes before slicing thinly against the grain.

  • 6

    In a small bowl, whisk together the lime juice and peanut butter with a teaspoon of warm water to create a smooth dressing.

  • 7

    In a mixing bowl, combine the cooked quinoa, roasted peppers, and chopped medjool date.

  • 8

    Toss the quinoa mixture with the peanut-lime dressing until evenly coated.

  • 9

    Plate the quinoa salad and top with the sliced seared beef to serve.