Seared Red Meat Medallions with Steamed Corn and Beans

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

Seared Red Meat Medallions with Steamed Corn and Beans

YOUR SOLIN GENERATED RECIPE

Seared Red Meat Medallions with Steamed Corn and Beans

Pan-seared beef medallions served with a warm medley of steamed sweet corn and earthy black beans, finished with a squeeze of lime for a bright, zesty touch.

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NUTRITION

476kcal
Protein
42.8g
Fat
18.2g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Sirloin Medallions

1/2 cup Canned Black Beans, rinsed

1/2 cup Steamed Sweet Corn

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Remove the beef medallions from the refrigerator 15 minutes before cooking and season both sides with sea salt and cracked black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the medallions in the hot pan and sear for 3 to 4 minutes per side for medium-rare, or until your desired level of doneness is reached.

  • 4

    While the meat cooks, place the rinsed black beans and corn in a small steamer basket over boiling water for 3 to 5 minutes until heated through.

  • 5

    Remove the beef from the pan and let it rest on a cutting board for at least 5 minutes to allow the juices to redistribute.

  • 6

    Toss the steamed corn and beans together with a squeeze of fresh lime juice and a pinch of salt.

  • 7

    Serve the rested beef medallions alongside the warm corn and bean medley, garnishing with fresh cilantro if desired.

Seared Red Meat Medallions with Steamed Corn and Beans

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

Seared Red Meat Medallions with Steamed Corn and Beans

YOUR SOLIN GENERATED RECIPE

Seared Red Meat Medallions with Steamed Corn and Beans

Pan-seared beef medallions served with a warm medley of steamed sweet corn and earthy black beans, finished with a squeeze of lime for a bright, zesty touch.

NUTRITION

476kcal
Protein
42.8g
Fat
18.2g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Top Sirloin Medallions

1/2 cup Canned Black Beans, rinsed

1/2 cup Steamed Sweet Corn

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Remove the beef medallions from the refrigerator 15 minutes before cooking and season both sides with sea salt and cracked black pepper.

  • 2

    Heat the olive oil in a heavy-bottomed or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Place the medallions in the hot pan and sear for 3 to 4 minutes per side for medium-rare, or until your desired level of doneness is reached.

  • 4

    While the meat cooks, place the rinsed black beans and corn in a small steamer basket over boiling water for 3 to 5 minutes until heated through.

  • 5

    Remove the beef from the pan and let it rest on a cutting board for at least 5 minutes to allow the juices to redistribute.

  • 6

    Toss the steamed corn and beans together with a squeeze of fresh lime juice and a pinch of salt.

  • 7

    Serve the rested beef medallions alongside the warm corn and bean medley, garnishing with fresh cilantro if desired.