Pan-Seared Steak with Roasted Vegetables and Coconut Rice

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

Pan-Seared Steak with Roasted Vegetables and Coconut Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Roasted Vegetables and Coconut Rice

Pan-seared top sirloin served over fluffy white rice simmered in creamy coconut milk, paired with oven-roasted broccoli and peppers for a vibrant, caramelized finish.

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NUTRITION

712kcal
Protein
34.2g
Fat
26.4g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Steak

1/2 cup dry White Rice

2 tablespoons Full-fat Coconut Milk

1 cup Broccoli Florets

1/2 cup sliced Red Bell Pepper

1/2 tablespoon Avocado Oil

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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 and sliced red bell peppers with a small drizzle of oil and a pinch of sea salt, then roast for 15-20 minutes until tender and slightly browned.

  • 3

    In a small saucepan, combine the white rice, 7/8 cup water, and the coconut milk; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 4

    Season the steak generously on both sides with sea salt and cracked black pepper.

  • 5

    Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 6

    Sear the steak for 3-4 minutes per side for a medium-rare finish, then remove from the pan and let it rest for 5 minutes before slicing against the grain.

  • 7

    Fluff the coconut rice with a fork and serve it alongside the sliced steak and roasted vegetables.

Pan-Seared Steak with Roasted Vegetables and Coconut Rice

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

Pan-Seared Steak with Roasted Vegetables and Coconut Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Roasted Vegetables and Coconut Rice

Pan-seared top sirloin served over fluffy white rice simmered in creamy coconut milk, paired with oven-roasted broccoli and peppers for a vibrant, caramelized finish.

NUTRITION

712kcal
Protein
34.2g
Fat
26.4g
Carbs
84g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Steak

1/2 cup dry White Rice

2 tablespoons Full-fat Coconut Milk

1 cup Broccoli Florets

1/2 cup sliced Red Bell Pepper

1/2 tablespoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets and sliced red bell peppers with a small drizzle of oil and a pinch of sea salt, then roast for 15-20 minutes until tender and slightly browned.

  • 3

    In a small saucepan, combine the white rice, 7/8 cup water, and the coconut milk; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

  • 4

    Season the steak generously on both sides with sea salt and cracked black pepper.

  • 5

    Heat the avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.

  • 6

    Sear the steak for 3-4 minutes per side for a medium-rare finish, then remove from the pan and let it rest for 5 minutes before slicing against the grain.

  • 7

    Fluff the coconut rice with a fork and serve it alongside the sliced steak and roasted vegetables.