Seared Lean Beef with Roasted Broccoli and Buckwheat Pilaf

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

Seared Lean Beef with Roasted Broccoli and Buckwheat Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Broccoli and Buckwheat Pilaf

Pan-seared sirloin steak served with a savory buckwheat and lentil pilaf and oven-roasted broccoli florets, finished with a squeeze of lemon for a bright, zesty touch.

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NUTRITION

487kcal
Protein
45.3g
Fat
13.6g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Top Sirloin Steak, trimmed

1/4 cup Dry Buckwheat Groats

1/4 cup Cooked Brown Lentils

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive 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 with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred and tender.

  • 3

    Rinse the buckwheat groats under cold water and simmer in 1/2 cup of water for about 10 minutes until the liquid is absorbed.

  • 4

    Fold the cooked lentils into the warm buckwheat to create a hearty pilaf and season with a touch of cracked black pepper.

  • 5

    Pat the sirloin steak dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining oil in a heavy skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.

  • 7

    Let the beef rest for five minutes before slicing against the grain to ensure every bite is juicy.

Seared Lean Beef with Roasted Broccoli and Buckwheat Pilaf

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

Seared Lean Beef with Roasted Broccoli and Buckwheat Pilaf

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Broccoli and Buckwheat Pilaf

Pan-seared sirloin steak served with a savory buckwheat and lentil pilaf and oven-roasted broccoli florets, finished with a squeeze of lemon for a bright, zesty touch.

NUTRITION

487kcal
Protein
45.3g
Fat
13.6g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Top Sirloin Steak, trimmed

1/4 cup Dry Buckwheat Groats

1/4 cup Cooked Brown Lentils

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred and tender.

  • 3

    Rinse the buckwheat groats under cold water and simmer in 1/2 cup of water for about 10 minutes until the liquid is absorbed.

  • 4

    Fold the cooked lentils into the warm buckwheat to create a hearty pilaf and season with a touch of cracked black pepper.

  • 5

    Pat the sirloin steak dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining oil in a heavy skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.

  • 7

    Let the beef rest for five minutes before slicing against the grain to ensure every bite is juicy.