Seared Beef Strips with Roasted Carrots and Kale Chips

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

Seared Beef Strips with Roasted Carrots and Kale Chips

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Carrots and Kale Chips

Pan-seared top sirloin strips served with honey-roasted carrots and crispy kale chips, finished with a sprinkle of flaky sea salt for a satisfying crunch.

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NUTRITION

566kcal
Protein
61g
Fat
24.9g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

9 ounces Top Sirloin Steak, sliced into strips

200 grams Carrots, peeled and sliced into batons

40 grams Fresh Kale, stems removed and torn

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Honey

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

  • 2

    In a small bowl, whisk together half of the olive oil and the honey.

  • 3

    Toss the carrot batons with the honey-oil mixture and a pinch of salt, then spread them in a single layer on the first baking sheet.

  • 4

    Roast the carrots for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.

  • 5

    Toss the kale pieces with the remaining olive oil and a pinch of salt, then spread them on the second baking sheet.

  • 6

    Place the kale in the oven for the final 8-10 minutes of the carrot roasting time until the edges are crisp.

  • 7

    While the vegetables are finishing, season the beef strips with salt and pepper.

  • 8

    Heat a heavy skillet over medium-high heat and sear the beef strips for 2-3 minutes per side until a golden crust forms and they reach your desired doneness.

  • 9

    Serve the seared beef alongside the roasted carrots and top with the crunchy kale chips.

Seared Beef Strips with Roasted Carrots and Kale Chips

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

Seared Beef Strips with Roasted Carrots and Kale Chips

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Carrots and Kale Chips

Pan-seared top sirloin strips served with honey-roasted carrots and crispy kale chips, finished with a sprinkle of flaky sea salt for a satisfying crunch.

NUTRITION

566kcal
Protein
61g
Fat
24.9g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

9 ounces Top Sirloin Steak, sliced into strips

200 grams Carrots, peeled and sliced into batons

40 grams Fresh Kale, stems removed and torn

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Honey

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

  • 2

    In a small bowl, whisk together half of the olive oil and the honey.

  • 3

    Toss the carrot batons with the honey-oil mixture and a pinch of salt, then spread them in a single layer on the first baking sheet.

  • 4

    Roast the carrots for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.

  • 5

    Toss the kale pieces with the remaining olive oil and a pinch of salt, then spread them on the second baking sheet.

  • 6

    Place the kale in the oven for the final 8-10 minutes of the carrot roasting time until the edges are crisp.

  • 7

    While the vegetables are finishing, season the beef strips with salt and pepper.

  • 8

    Heat a heavy skillet over medium-high heat and sear the beef strips for 2-3 minutes per side until a golden crust forms and they reach your desired doneness.

  • 9

    Serve the seared beef alongside the roasted carrots and top with the crunchy kale chips.