Name: Seared Steak with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Top Sirloin Steak; 0.5 cup Cooked Quinoa; 1 cup sliced Zucchini; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Seared Steak with Roasted Vegetables and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Vegetables and Quinoa

Pan-seared top sirloin served over fluffy quinoa and roasted zucchini, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

Protein

46.9g

Fat

13.3g

Carbs

24.5g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Top Sirloin Steak

0.5 cup Cooked Quinoa

1 cup sliced Zucchini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the sliced zucchini with half of the olive oil and a pinch of salt and pepper.
3
Spread the zucchini on a baking sheet and roast for 15 minutes until tender.
4
Season the steak generously with salt, pepper, and garlic powder.
5
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
6
Sear the steak for 3 to 4 minutes per side for a medium-rare finish.
7
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.
8
Warm the pre-cooked quinoa and fluff with a fork.
9
Plate the quinoa and roasted zucchini, top with the sliced steak, and drizzle with fresh lemon juice.