Roasted Steak with Herb Veggie Medley

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

Roasted Steak with Herb Veggie Medley

YOUR SOLIN GENERATED RECIPE

Roasted Steak with Herb Veggie Medley

Pan-seared top sirloin roasted with a colorful medley of bell peppers and broccoli, seasoned with fresh rosemary for an aromatic, savory finish.

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NUTRITION

422kcal
Protein
50.3g
Fat
17.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Lean Top Sirloin Steak

1 cup Broccoli Florets

1/2 cup sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon chopped Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the steak dry with a paper towel and season both sides with salt, pepper, and half of the chopped rosemary.

  • 3

    In a small bowl, toss the broccoli florets and sliced bell peppers with the olive oil, minced garlic, and the remaining rosemary.

  • 4

    Heat an oven-safe skillet over medium-high heat and sear the steak for 2 minutes on each side until a golden-brown crust forms.

  • 5

    Arrange the seasoned vegetables in the skillet around the steak.

  • 6

    Transfer the skillet to the oven and roast for 8 to 10 minutes, or until the steak reaches your desired level of doneness and the vegetables are tender-crisp.

  • 7

    Remove from the oven and let the steak rest for 5 minutes on a cutting board before slicing against the grain to serve.

Roasted Steak with Herb Veggie Medley

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

Roasted Steak with Herb Veggie Medley

YOUR SOLIN GENERATED RECIPE

Roasted Steak with Herb Veggie Medley

Pan-seared top sirloin roasted with a colorful medley of bell peppers and broccoli, seasoned with fresh rosemary for an aromatic, savory finish.

NUTRITION

422kcal
Protein
50.3g
Fat
17.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Lean Top Sirloin Steak

1 cup Broccoli Florets

1/2 cup sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon chopped Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the steak dry with a paper towel and season both sides with salt, pepper, and half of the chopped rosemary.

  • 3

    In a small bowl, toss the broccoli florets and sliced bell peppers with the olive oil, minced garlic, and the remaining rosemary.

  • 4

    Heat an oven-safe skillet over medium-high heat and sear the steak for 2 minutes on each side until a golden-brown crust forms.

  • 5

    Arrange the seasoned vegetables in the skillet around the steak.

  • 6

    Transfer the skillet to the oven and roast for 8 to 10 minutes, or until the steak reaches your desired level of doneness and the vegetables are tender-crisp.

  • 7

    Remove from the oven and let the steak rest for 5 minutes on a cutting board before slicing against the grain to serve.