Name: Seared Lean Beef Strips with Roasted Zucchini and Cauliflower Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Top Sirloin Steak, sliced into strips; 2.5 cups Cauliflower florets; 1 medium Zucchini, sliced; 1/4 cup Nonfat Greek Yogurt; 2 tsp Avocado Oil; Sea salt and black pepper to taste

Seared Lean Beef Strips with Roasted Zucchini and Cauliflower Mash

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

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Strips with Roasted Zucchini and Cauliflower Mash

Pan-seared lean beef strips served over a creamy cauliflower mash with herb-roasted zucchini, finished with a sprinkle of toasted garlic.

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NUTRITION

Protein

50.9g

Fat

17g

Carbs

19.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak, sliced into strips

2.5 cups Cauliflower florets

1 medium Zucchini, sliced

1/4 cup Nonfat Greek Yogurt

2 tsp Avocado Oil

Sea salt and black pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the sliced zucchini with one teaspoon of avocado oil and a pinch of sea salt, then roast on a parchment-lined baking sheet for 15 minutes.
3
Steam the cauliflower florets until they are very tender, then transfer to a blender or food processor.
4
Blend the steamed cauliflower with the Greek yogurt and a pinch of salt until the mixture is smooth and velvety.
5
Season the beef strips generously with sea salt and cracked black pepper.
6
Heat the remaining teaspoon of avocado oil in a heavy skillet over high heat until shimmering.
7
Sear the beef strips quickly for 1 to 2 minutes per side until they are deeply browned and caramelized.
8
Spoon the cauliflower mash onto a plate, top with the seared beef strips, and serve alongside the roasted zucchini.