Name: Seared Steak with Roasted Vegetables and Herb Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Sirloin Steak; 1 cup Brussels Sprouts; 0.5 cup sliced Carrots; 1 teaspoon Olive Oil; 0.5 tablespoon Grass-fed Butter; 1 clove Garlic; 1 teaspoon fresh Parsley

Seared Steak with Roasted Vegetables and Herb Butter

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

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Vegetables and Herb Butter

Pan-seared sirloin steak served with roasted Brussels sprouts and carrots, topped with a dollop of melty garlic-herb butter.

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NUTRITION

Protein

49.5g

Fat

25.4g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Sirloin Steak

1 cup Brussels Sprouts

0.5 cup sliced Carrots

1 teaspoon Olive Oil

0.5 tablespoon Grass-fed Butter

1 clove Garlic

1 teaspoon fresh Parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the halved Brussels sprouts and sliced carrots with olive oil, salt, and pepper until evenly coated.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until tender and caramelized.
4
Season the sirloin steak generously on both sides with sea salt and cracked black pepper.
5
Heat a heavy cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for a perfect medium-rare.
6
While the steak rests, mix the softened grass-fed butter with minced garlic and chopped parsley in a small bowl.
7
Slice the steak against the grain and serve immediately with the roasted vegetables and a dollop of the melty herb butter.