Name: Tender Pan-Seared Steak with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Sirloin steak; 1 cup Carrots; 0.5 cup Parsnips; 2 tsp Extra virgin olive oil; 1 tsp Ghee; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 sprig Fresh rosemary; 1 clove Garlic

Tender Pan-Seared Steak with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Steak with Roasted Root Vegetables

Pan-seared sirloin steak served with oven-roasted carrots and parsnips, finished with a fragrant rosemary-garlic ghee for a rich and savory finish.

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NUTRITION

Protein

49.5g

Fat

30.1g

Carbs

27.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Sirloin steak

1 cup Carrots

0.5 cup Parsnips

2 tsp Extra virgin olive oil

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the sliced carrots and parsnips with the extra virgin olive oil and half of the sea salt and black pepper.
3
Spread the vegetables in a single layer and roast for 20-25 minutes until they are tender and beautifully caramelized.
4
Pat the sirloin steak dry with a paper towel and season both sides with the remaining salt and pepper.
5
Heat a heavy cast-iron skillet over medium-high heat until very hot.
6
Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, or until your desired doneness is reached.
7
In the final minute of cooking, add the ghee, rosemary sprig, and smashed garlic clove to the pan, spooning the melted fat over the steak.
8
Remove the steak from the pan and let it rest for at least 5 minutes before slicing against the grain.
9
Serve the sliced steak alongside the roasted root vegetables for a clean and satisfying meal.