Seared Steak with Roasted Broccoli and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Broccoli and Quinoa

Pan-seared sirloin steak served over fluffy quinoa with honey-roasted broccoli florets, finished with a drizzle of balsamic for a perfectly caramelized touch.

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NUTRITION

477kcal
Protein
39.9g
Fat
19.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 teaspoon Honey

2 teaspoons Balsamic Vinegar

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together half of the olive oil and the honey.

  • 3

    Toss the broccoli florets with the honey-oil mixture and a pinch of sea salt, then spread them onto the baking sheet.

  • 4

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.

  • 5

    While the broccoli roasts, heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 6

    Season the steak with salt and pepper, then sear for 3-4 minutes per side for medium-rare.

  • 7

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

  • 8

    Plate the sliced steak alongside the fluffy quinoa and roasted broccoli, finishing the dish with a drizzle of balsamic vinegar.

Seared Steak with Roasted Broccoli and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Broccoli and Quinoa

Pan-seared sirloin steak served over fluffy quinoa with honey-roasted broccoli florets, finished with a drizzle of balsamic for a perfectly caramelized touch.

NUTRITION

477kcal
Protein
39.9g
Fat
19.3g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 teaspoon Honey

2 teaspoons Balsamic Vinegar

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together half of the olive oil and the honey.

  • 3

    Toss the broccoli florets with the honey-oil mixture and a pinch of sea salt, then spread them onto the baking sheet.

  • 4

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly browned.

  • 5

    While the broccoli roasts, heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 6

    Season the steak with salt and pepper, then sear for 3-4 minutes per side for medium-rare.

  • 7

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

  • 8

    Plate the sliced steak alongside the fluffy quinoa and roasted broccoli, finishing the dish with a drizzle of balsamic vinegar.