Seared Lean Beef with Roasted Asparagus and Cauliflower Mash

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

Seared Lean Beef with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Asparagus and Cauliflower Mash

Pan-seared lean beef medallions served with oven-roasted asparagus and a creamy cauliflower mash, finished with a hint of roasted garlic.

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NUTRITION

371kcal
Protein
64.8g
Fat
8.3g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

9.2 ounces Eye of Round Steak

1 cup Asparagus

1.5 cups Cauliflower florets

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Trim any visible fat from the beef and season both sides with sea salt and cracked black pepper.

  • 3

    Steam the cauliflower florets until they are very tender, about 10-12 minutes.

  • 4

    Place the asparagus on the baking sheet, mist lightly with water or a tiny touch of olive oil spray, and roast for 12 minutes until tender-crisp.

  • 5

    While asparagus roasts, heat a non-stick skillet over medium-high heat and sear the beef for 3-4 minutes per side for medium-rare.

  • 6

    Transfer the steamed cauliflower to a blender or food processor with the garlic and a pinch of salt, blending until completely smooth and creamy.

  • 7

    Let the beef rest for 5 minutes before slicing against the grain and serving alongside the mash and roasted asparagus.

Seared Lean Beef with Roasted Asparagus and Cauliflower Mash

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

Seared Lean Beef with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Asparagus and Cauliflower Mash

Pan-seared lean beef medallions served with oven-roasted asparagus and a creamy cauliflower mash, finished with a hint of roasted garlic.

NUTRITION

371kcal
Protein
64.8g
Fat
8.3g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

9.2 ounces Eye of Round Steak

1 cup Asparagus

1.5 cups Cauliflower florets

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Trim any visible fat from the beef and season both sides with sea salt and cracked black pepper.

  • 3

    Steam the cauliflower florets until they are very tender, about 10-12 minutes.

  • 4

    Place the asparagus on the baking sheet, mist lightly with water or a tiny touch of olive oil spray, and roast for 12 minutes until tender-crisp.

  • 5

    While asparagus roasts, heat a non-stick skillet over medium-high heat and sear the beef for 3-4 minutes per side for medium-rare.

  • 6

    Transfer the steamed cauliflower to a blender or food processor with the garlic and a pinch of salt, blending until completely smooth and creamy.

  • 7

    Let the beef rest for 5 minutes before slicing against the grain and serving alongside the mash and roasted asparagus.