Name: Grilled Beef Strip Steak with Herb Roasted Potatoes and Sautéed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Beef Strip Steak; 4.2 oz Red Potatoes; 3.5 oz Zucchini; 2.6 oz Red Bell Pepper; 2 tsp Olive Oil; 1 clove Garlic

Grilled Beef Strip Steak with Herb Roasted Potatoes and Sautéed Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef Strip Steak with Herb Roasted Potatoes and Sautéed Vegetables

Strip steak grilled to juicy perfection, served with herb-tossed roasted potatoes and a medley of sautéed zucchini and peppers with a hint of smoky char.

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NUTRITION

Protein

43.4g

Fat

19.5g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Beef Strip Steak

4.2 oz Red Potatoes

3.5 oz Zucchini

2.6 oz Red Bell Pepper

2 tsp Olive Oil

1 clove Garlic

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Cut the red potatoes into small wedges and toss with one teaspoon of olive oil, dried rosemary, salt, and pepper.
3
Spread potatoes on the baking sheet and roast for 20-25 minutes until golden and crisp.
4
Season the beef strip steak with salt and pepper on both sides.
5
Grill the steak over medium-high heat for 4-5 minutes per side or until it reaches your desired level of doneness.
6
While the steak rests, heat the remaining teaspoon of olive oil in a skillet over medium heat.
7
Sauté the sliced zucchini, bell peppers, and minced garlic for 5-7 minutes until tender-crisp.
8
Slice the steak against the grain and serve alongside the roasted potatoes and sautéed vegetables.