Seared Lean Steak with Roasted Rice and Lettuce Salad

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

Seared Lean Steak with Roasted Rice and Lettuce Salad

YOUR SOLIN GENERATED RECIPE

Seared Lean Steak with Roasted Rice and Lettuce Salad

Pan-seared top sirloin paired with nutty toasted white rice and a crisp romaine salad topped with creamy avocado and toasted almonds.

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NUTRITION

555kcal
Protein
41.5g
Fat
28.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Top Sirloin Steak

0.5 cup Cooked White Rice

2 cups Chopped Romaine Lettuce

40 grams Avocado

10 grams Slivered Almonds

1 teaspoon Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

    Pat the steak dry with a paper towel and season both sides generously with sea salt and cracked black pepper.

  • 2

    Heat a heavy skillet or cast-iron pan over medium-high heat with half of the olive oil until it begins to shimmer.

  • 3

    Place the steak in the hot pan and sear for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for at least 5 minutes.

  • 4

    While the steak rests, place the cooked rice in a dry non-stick skillet over medium heat and stir frequently for 3-5 minutes until the grains are toasted and fragrant.

  • 5

    In a large mixing bowl, toss the chopped romaine lettuce with the remaining olive oil and balsamic vinegar until evenly coated.

  • 6

    Slice the rested steak against the grain into thin, tender strips.

  • 7

    Plate the sliced steak alongside the roasted rice and the fresh salad, topping the greens with sliced avocado and crunchy slivered almonds.

Seared Lean Steak with Roasted Rice and Lettuce Salad

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

Seared Lean Steak with Roasted Rice and Lettuce Salad

YOUR SOLIN GENERATED RECIPE

Seared Lean Steak with Roasted Rice and Lettuce Salad

Pan-seared top sirloin paired with nutty toasted white rice and a crisp romaine salad topped with creamy avocado and toasted almonds.

NUTRITION

555kcal
Protein
41.5g
Fat
28.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Top Sirloin Steak

0.5 cup Cooked White Rice

2 cups Chopped Romaine Lettuce

40 grams Avocado

10 grams Slivered Almonds

1 teaspoon Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

    Pat the steak dry with a paper towel and season both sides generously with sea salt and cracked black pepper.

  • 2

    Heat a heavy skillet or cast-iron pan over medium-high heat with half of the olive oil until it begins to shimmer.

  • 3

    Place the steak in the hot pan and sear for 3 to 4 minutes per side for medium-rare, then transfer to a cutting board to rest for at least 5 minutes.

  • 4

    While the steak rests, place the cooked rice in a dry non-stick skillet over medium heat and stir frequently for 3-5 minutes until the grains are toasted and fragrant.

  • 5

    In a large mixing bowl, toss the chopped romaine lettuce with the remaining olive oil and balsamic vinegar until evenly coated.

  • 6

    Slice the rested steak against the grain into thin, tender strips.

  • 7

    Plate the sliced steak alongside the roasted rice and the fresh salad, topping the greens with sliced avocado and crunchy slivered almonds.