Name: Seared Steak Strips with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Top Sirloin Steak; 1/3 cup Low Fat Cottage Cheese; 1/2 cup sliced Zucchini; 1/2 cup sliced Red Bell Pepper; 2 tsp Olive Oil; 1/2 cup fresh Blueberries

Seared Steak Strips with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Seared Steak Strips with Roasted Vegetables

Tender pan-seared sirloin strips served alongside oven-roasted peppers and zucchini with a side of fresh blueberries and a dollop of creamy herbed cottage cheese.

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NUTRITION

Protein

35.1g

Fat

18.3g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

1/3 cup Low Fat Cottage Cheese

1/2 cup sliced Zucchini

1/2 cup sliced Red Bell Pepper

2 tsp Olive Oil

1/2 cup fresh Blueberries

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the sliced zucchini and red bell pepper with 1 teaspoon of olive oil and a pinch of salt and pepper on a baking sheet.
3
Roast the vegetables for 15-20 minutes until they are tender and slightly browned.
4
While the vegetables roast, season the sirloin steak with salt, pepper, and garlic powder.
5
Heat the remaining 1 teaspoon of olive oil in a heavy skillet over medium-high heat.
6
Sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes.
7
Slice the rested steak into thin strips.
8
Plate the steak strips alongside the roasted vegetables and fresh blueberries.
9
Top the dish with a dollop of cottage cheese seasoned with a pinch of dried parsley.