Grilled Steak and Quinoa Power Bowl with Roasted Broccoli

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

Grilled Steak and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Power Bowl with Roasted Broccoli

Lean top sirloin grilled to perfection and served over fluffy quinoa with charred roasted broccoli and a sprinkle of toasted pepitas.

Try 7 days free, then $12.99 / mo.

NUTRITION

458kcal
Protein
48.1g
Fat
18g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Top Sirloin Steak

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds (Pepitas)

Pinch of Garlic Powder, Salt, and Black Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the steak with garlic powder, salt, and pepper.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat with the remaining olive oil.

  • 6

    Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

  • 7

    Remove the steak from the heat and let it rest on a cutting board for 5 minutes before slicing against the grain.

  • 8

    Place the warm cooked quinoa in a bowl and top with the roasted broccoli and sliced steak.

  • 9

    Garnish with pumpkin seeds and a squeeze of fresh lemon if desired.

Grilled Steak and Quinoa Power Bowl with Roasted Broccoli

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

Grilled Steak and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Quinoa Power Bowl with Roasted Broccoli

Lean top sirloin grilled to perfection and served over fluffy quinoa with charred roasted broccoli and a sprinkle of toasted pepitas.

NUTRITION

458kcal
Protein
48.1g
Fat
18g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Top Sirloin Steak

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Pumpkin Seeds (Pepitas)

Pinch of Garlic Powder, Salt, and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on the baking sheet.

  • 3

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

  • 4

    While the broccoli roasts, season the steak with garlic powder, salt, and pepper.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat with the remaining olive oil.

  • 6

    Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

  • 7

    Remove the steak from the heat and let it rest on a cutting board for 5 minutes before slicing against the grain.

  • 8

    Place the warm cooked quinoa in a bowl and top with the roasted broccoli and sliced steak.

  • 9

    Garnish with pumpkin seeds and a squeeze of fresh lemon if desired.