YOUR SOLIN GENERATED RECIPE
Seared Lean Beef Strips with Roasted Broccoli and Quinoa
Pan-seared sirloin strips served alongside oven-roasted broccoli and fluffy quinoa, finished with a squeeze of fresh lemon for a bright, zesty touch.
INGREDIENTS
5 ounces Top Sirloin Steak, sliced into strips
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, season the beef strips with sea salt and cracked black pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.
Add the beef strips to the skillet in a single layer and sear for 2 minutes without moving them to develop a crust.
Flip the beef and add the minced garlic, cooking for another 1-2 minutes until the beef is cooked to your desired level of doneness.
Warm the pre-cooked quinoa and place it in a bowl or on a plate.
Top the quinoa with the seared beef strips and roasted broccoli.
Drizzle the fresh lemon juice over the entire dish before serving for a bright finish.