Seared Rib Eye Steak with Roasted Asparagus

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

Seared Rib Eye Steak with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Rib Eye Steak with Roasted Asparagus

Pan-seared rib eye steak served with oven-roasted asparagus spears, finished with a hint of garlic and a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

444kcal
Protein
38.8g
Fat
29.7g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Rib Eye Steak (lean only)

150 grams Asparagus

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

0.25 Lemon

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PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Trim any visible fat from the rib eye steak and season both sides with sea salt and black pepper.

  • 3

    Toss the asparagus spears with half of the olive oil and minced garlic on a baking sheet.

  • 4

    Roast the asparagus for 12-15 minutes until tender-crisp.

  • 5

    Heat a heavy 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 level of doneness.

  • 7

    Remove the steak from the pan and let it rest for 5 minutes to lock in the juices.

  • 8

    Serve the steak alongside the roasted asparagus, finished with a squeeze of fresh lemon juice.

Seared Rib Eye Steak with Roasted Asparagus

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

Seared Rib Eye Steak with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Rib Eye Steak with Roasted Asparagus

Pan-seared rib eye steak served with oven-roasted asparagus spears, finished with a hint of garlic and a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

444kcal
Protein
38.8g
Fat
29.7g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Rib Eye Steak (lean only)

150 grams Asparagus

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic

0.25 Lemon

PREPARATION

  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Trim any visible fat from the rib eye steak and season both sides with sea salt and black pepper.

  • 3

    Toss the asparagus spears with half of the olive oil and minced garlic on a baking sheet.

  • 4

    Roast the asparagus for 12-15 minutes until tender-crisp.

  • 5

    Heat a heavy 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 level of doneness.

  • 7

    Remove the steak from the pan and let it rest for 5 minutes to lock in the juices.

  • 8

    Serve the steak alongside the roasted asparagus, finished with a squeeze of fresh lemon juice.