Seared Flank Steak with Roasted Broccoli and Garlic Mashed Cauliflower

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

Seared Flank Steak with Roasted Broccoli and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Flank Steak with Roasted Broccoli and Garlic Mashed Cauliflower

Pan-seared flank steak paired with oven-roasted broccoli and creamy garlic cauliflower mash, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

447kcal
Protein
42.3g
Fat
22.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

2 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then roast for 20 minutes until the edges are crisp.

  • 3

    While the broccoli roasts, steam the cauliflower florets until they are very tender, which usually takes about 10-12 minutes.

  • 4

    Place the steamed cauliflower in a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt, then blend until smooth and creamy.

  • 5

    Season the flank steak generously with salt and pepper on both sides.

  • 6

    Heat the remaining teaspoon of olive oil in a heavy cast-iron skillet over medium-high heat.

  • 7

    Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 8

    Remove the steak from the pan and let it rest for at least 5 minutes before slicing thinly against the grain.

  • 9

    Serve the sliced steak alongside the roasted broccoli and a generous portion of garlic cauliflower mash.

Seared Flank Steak with Roasted Broccoli and Garlic Mashed Cauliflower

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

Seared Flank Steak with Roasted Broccoli and Garlic Mashed Cauliflower

YOUR SOLIN GENERATED RECIPE

Seared Flank Steak with Roasted Broccoli and Garlic Mashed Cauliflower

Pan-seared flank steak paired with oven-roasted broccoli and creamy garlic cauliflower mash, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

447kcal
Protein
42.3g
Fat
22.2g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank Steak

1.5 cups Broccoli Florets

2 cups Cauliflower Florets

2 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then roast for 20 minutes until the edges are crisp.

  • 3

    While the broccoli roasts, steam the cauliflower florets until they are very tender, which usually takes about 10-12 minutes.

  • 4

    Place the steamed cauliflower in a blender or food processor with the Greek yogurt, minced garlic, and a pinch of salt, then blend until smooth and creamy.

  • 5

    Season the flank steak generously with salt and pepper on both sides.

  • 6

    Heat the remaining teaspoon of olive oil in a heavy cast-iron skillet over medium-high heat.

  • 7

    Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 8

    Remove the steak from the pan and let it rest for at least 5 minutes before slicing thinly against the grain.

  • 9

    Serve the sliced steak alongside the roasted broccoli and a generous portion of garlic cauliflower mash.