YOUR SOLIN GENERATED RECIPE
Seared Steak with Roasted Veggies and Garlic Rice
Pan-seared sirloin steak served with roasted broccoli and zucchini over fragrant garlic-infused rice, finished with a sprinkle of toasted sea salt.
INGREDIENTS
6 oz Top Sirloin Steak
1/2 cup Cooked White Rice
1.5 cups Broccoli Florets
1 cup Sliced Zucchini
1 clove Minced Garlic
1/2 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the broccoli florets and sliced zucchini with a tiny spray of oil and sea salt, then spread them on a baking sheet.
Roast the vegetables for 15-18 minutes until the edges are slightly charred and tender.
While veggies roast, heat a small non-stick pan over medium heat and lightly sauté the minced garlic until fragrant.
Add the pre-cooked rice to the garlic pan, stirring frequently to infuse the flavor without adding extra fat.
Season the steak generously with salt and black pepper.
Heat a heavy skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.
Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.
Plate the garlic rice and roasted high-volume veggies alongside the sliced steak and enjoy.