Seared Steak with Roasted Broccoli and Garlic Quinoa

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

Seared Steak with Roasted Broccoli and Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Broccoli and Garlic Quinoa

Pan-seared sirloin served over fluffy garlic quinoa and roasted broccoli, topped with a soft-boiled egg for a rich, jammy finish.

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NUTRITION

497kcal
Protein
38.5g
Fat
25.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 Large Egg

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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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 and a pinch of salt, then roast for 15-20 minutes until the edges are crisp.

  • 3

    While the broccoli roasts, warm the pre-cooked quinoa in a small pan with the minced garlic and a splash of water until fragrant and fluffy.

  • 4

    Bring a small pot of water to a boil, gently lower in the egg, and cook for exactly 6 and a half minutes before transferring to an ice bath for a jammy center.

  • 5

    Season the steak with salt and pepper, then sear in a hot skillet with the remaining teaspoon of oil for 3-4 minutes per side for medium-rare.

  • 6

    Allow the steak to rest for 5 minutes before slicing against the grain.

  • 7

    Assemble the bowl by layering the garlic quinoa, roasted broccoli, and sliced steak, then peel and halve the egg to place on top.

Seared Steak with Roasted Broccoli and Garlic Quinoa

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

Seared Steak with Roasted Broccoli and Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Broccoli and Garlic Quinoa

Pan-seared sirloin served over fluffy garlic quinoa and roasted broccoli, topped with a soft-boiled egg for a rich, jammy finish.

NUTRITION

497kcal
Protein
38.5g
Fat
25.3g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 Large Egg

2 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

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 and a pinch of salt, then roast for 15-20 minutes until the edges are crisp.

  • 3

    While the broccoli roasts, warm the pre-cooked quinoa in a small pan with the minced garlic and a splash of water until fragrant and fluffy.

  • 4

    Bring a small pot of water to a boil, gently lower in the egg, and cook for exactly 6 and a half minutes before transferring to an ice bath for a jammy center.

  • 5

    Season the steak with salt and pepper, then sear in a hot skillet with the remaining teaspoon of oil for 3-4 minutes per side for medium-rare.

  • 6

    Allow the steak to rest for 5 minutes before slicing against the grain.

  • 7

    Assemble the bowl by layering the garlic quinoa, roasted broccoli, and sliced steak, then peel and halve the egg to place on top.