Seared Lean Beef Steak with Roasted Brussels Sprouts and Cauliflower Mash

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

Seared Lean Beef Steak with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Steak with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared lean beef steak served with crispy roasted Brussels sprouts and a creamy cauliflower mash finished with a hint of garlic.

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NUTRITION

541kcal
Protein
91.2g
Fat
13.7g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

13 ounces Eye of Round Steak

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower florets

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Place the halved Brussels sprouts on the baking sheet, season with salt and pepper, and roast for 20-25 minutes until the edges are crispy.

  • 3

    While the sprouts roast, steam the cauliflower florets until very tender, about 10-12 minutes.

  • 4

    Drain the cauliflower well and mash or blend with the minced garlic and a pinch of salt until smooth and creamy.

  • 5

    Season the beef steak generously with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.

  • 7

    Let the steak rest for 5 minutes before slicing against the grain.

  • 8

    Serve the sliced steak alongside the roasted Brussels sprouts and the garlic cauliflower mash.

Seared Lean Beef Steak with Roasted Brussels Sprouts and Cauliflower Mash

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

Seared Lean Beef Steak with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Steak with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared lean beef steak served with crispy roasted Brussels sprouts and a creamy cauliflower mash finished with a hint of garlic.

NUTRITION

541kcal
Protein
91.2g
Fat
13.7g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

13 ounces Eye of Round Steak

1 cup Brussels Sprouts, halved

1.5 cups Cauliflower florets

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Place the halved Brussels sprouts on the baking sheet, season with salt and pepper, and roast for 20-25 minutes until the edges are crispy.

  • 3

    While the sprouts roast, steam the cauliflower florets until very tender, about 10-12 minutes.

  • 4

    Drain the cauliflower well and mash or blend with the minced garlic and a pinch of salt until smooth and creamy.

  • 5

    Season the beef steak generously with salt and pepper on both sides.

  • 6

    Heat a non-stick skillet over medium-high heat and sear the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.

  • 7

    Let the steak rest for 5 minutes before slicing against the grain.

  • 8

    Serve the sliced steak alongside the roasted Brussels sprouts and the garlic cauliflower mash.