Seared Steak Strips with Garlic Green Beans and Mashed Potatoes

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

Seared Steak Strips with Garlic Green Beans and Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Steak Strips with Garlic Green Beans and Mashed Potatoes

Pan-seared top sirloin strips served with creamy garlic mashed potatoes and crisp-tender green beans, finished with a hint of savory garlic butter.

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NUTRITION

590kcal
Protein
51.8g
Fat
21.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

7 oz Top Sirloin Steak, sliced into strips

180g Yukon Gold Potato, cubed

50g Non-fat Greek Yogurt

150g Fresh Green Beans, trimmed

1.5 tsp Olive Oil

1 tsp Ghee

1 clove Garlic, minced

50g Fresh Strawberries, sliced

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PREPARATION

  • 1

    Place the cubed potatoes in a pot of salted water and bring to a boil. Cook for 12-15 minutes until fork-tender.

  • 2

    While the potatoes cook, season the steak strips with sea salt and cracked black pepper.

  • 3

    Heat the ghee in a large cast-iron skillet over medium-high heat. Sear the steak strips for 2 minutes per side until a golden crust forms, then remove from the pan and let rest.

  • 4

    In the same skillet, add the olive oil, green beans, and minced garlic. Sauté for 5-7 minutes until the beans are bright green and crisp-tender.

  • 5

    Drain the potatoes and return them to the pot. Add the Greek yogurt and mash until smooth and creamy, adding a tablespoon of potato water if needed for texture.

  • 6

    Serve the seared steak strips alongside the garlic green beans and mashed potatoes, with a side of fresh sliced strawberries for a bright finish.

Seared Steak Strips with Garlic Green Beans and Mashed Potatoes

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

Seared Steak Strips with Garlic Green Beans and Mashed Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Steak Strips with Garlic Green Beans and Mashed Potatoes

Pan-seared top sirloin strips served with creamy garlic mashed potatoes and crisp-tender green beans, finished with a hint of savory garlic butter.

NUTRITION

590kcal
Protein
51.8g
Fat
21.6g
Carbs
48g

SERVINGS

1 serving

INGREDIENTS

7 oz Top Sirloin Steak, sliced into strips

180g Yukon Gold Potato, cubed

50g Non-fat Greek Yogurt

150g Fresh Green Beans, trimmed

1.5 tsp Olive Oil

1 tsp Ghee

1 clove Garlic, minced

50g Fresh Strawberries, sliced

PREPARATION

  • 1

    Place the cubed potatoes in a pot of salted water and bring to a boil. Cook for 12-15 minutes until fork-tender.

  • 2

    While the potatoes cook, season the steak strips with sea salt and cracked black pepper.

  • 3

    Heat the ghee in a large cast-iron skillet over medium-high heat. Sear the steak strips for 2 minutes per side until a golden crust forms, then remove from the pan and let rest.

  • 4

    In the same skillet, add the olive oil, green beans, and minced garlic. Sauté for 5-7 minutes until the beans are bright green and crisp-tender.

  • 5

    Drain the potatoes and return them to the pot. Add the Greek yogurt and mash until smooth and creamy, adding a tablespoon of potato water if needed for texture.

  • 6

    Serve the seared steak strips alongside the garlic green beans and mashed potatoes, with a side of fresh sliced strawberries for a bright finish.