Seared Beef Steak with Roasted Vegetables and Cheesy Mashed Potatoes

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

Seared Beef Steak with Roasted Vegetables and Cheesy Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Beef Steak with Roasted Vegetables and Cheesy Mashed Potatoes

Pan-seared top sirloin steak served with balsamic-roasted Brussels sprouts and carrots alongside creamy mashed potatoes with melty sharp cheddar.

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NUTRITION

686kcal
Protein
58.6g
Fat
30.3g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Top Sirloin Steak

150g Russet Potato

100g Brussels Sprouts

50g Carrots

0.5 oz Sharp Cheddar Cheese

1/4 cup Nonfat Greek Yogurt

1.5 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Trim the Brussels sprouts and slice the carrots into rounds, then toss them on the baking sheet with half of the olive oil, salt, and pepper.

  • 3

    Roast the vegetables for 20-25 minutes until tender and slightly caramelized at the edges.

  • 4

    While vegetables roast, peel and cube the potato and place in a pot of cold salted water; bring to a boil and cook for 12-15 minutes until fork-tender.

  • 5

    Drain the potatoes and mash thoroughly with the Greek yogurt, shredded cheddar cheese, and minced garlic until smooth and creamy.

  • 6

    Season the steak generously on both sides with sea salt and cracked black pepper.

  • 7

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for a perfect medium-rare.

  • 8

    Remove the steak from the pan and let it rest for at least 5 minutes to lock in the juices before slicing.

  • 9

    Plate the sliced steak alongside the roasted vegetable medley and a generous scoop of the cheesy mashed potatoes.

Seared Beef Steak with Roasted Vegetables and Cheesy Mashed Potatoes

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

Seared Beef Steak with Roasted Vegetables and Cheesy Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Beef Steak with Roasted Vegetables and Cheesy Mashed Potatoes

Pan-seared top sirloin steak served with balsamic-roasted Brussels sprouts and carrots alongside creamy mashed potatoes with melty sharp cheddar.

NUTRITION

686kcal
Protein
58.6g
Fat
30.3g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Top Sirloin Steak

150g Russet Potato

100g Brussels Sprouts

50g Carrots

0.5 oz Sharp Cheddar Cheese

1/4 cup Nonfat Greek Yogurt

1.5 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Trim the Brussels sprouts and slice the carrots into rounds, then toss them on the baking sheet with half of the olive oil, salt, and pepper.

  • 3

    Roast the vegetables for 20-25 minutes until tender and slightly caramelized at the edges.

  • 4

    While vegetables roast, peel and cube the potato and place in a pot of cold salted water; bring to a boil and cook for 12-15 minutes until fork-tender.

  • 5

    Drain the potatoes and mash thoroughly with the Greek yogurt, shredded cheddar cheese, and minced garlic until smooth and creamy.

  • 6

    Season the steak generously on both sides with sea salt and cracked black pepper.

  • 7

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for a perfect medium-rare.

  • 8

    Remove the steak from the pan and let it rest for at least 5 minutes to lock in the juices before slicing.

  • 9

    Plate the sliced steak alongside the roasted vegetable medley and a generous scoop of the cheesy mashed potatoes.