Name: Pan-Seared Steak with Quinoa and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 120 g Lean Top Sirloin Steak; 125 g Cooked Quinoa; 100 g Baby Spinach; 7 g Extra Virgin Olive Oil; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper; 1 clove Garlic; 0.5 tbsp Lemon Juice

Pan-Seared Steak with Quinoa and Spinach

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Quinoa and Spinach

Lean steak pan-seared to a juicy finish and served over a bed of fluffy quinoa and vibrant sautéed spinach.

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NUTRITION

Protein

46.7g

Fat

19.2g

Carbs

39.0g

SERVINGS

1 serving

INGREDIENTS

120 g Lean Top Sirloin Steak

125 g Cooked Quinoa

100 g Baby Spinach

7 g Extra Virgin Olive Oil

0.25 tsp Sea Salt

0.25 tsp Black Pepper

1 clove Garlic

0.5 tbsp Lemon Juice

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PREPARATION

1
Pat the steak dry and season both sides with sea salt and black pepper.
2
Heat 5 grams of the olive oil in a cast-iron skillet over medium-high heat until shimmering.
3
Sear the steak for 3-4 minutes per side until it reaches your desired level of doneness, then let it rest for 5 minutes.
4
In the same skillet, add the remaining 2 grams of olive oil and the minced garlic, sautéing until fragrant.
5
Toss in the baby spinach and cook until just wilted, then stir in the cooked quinoa to warm through.
6
Squeeze fresh lemon juice over the quinoa and spinach mixture and toss to combine.
7
Slice the steak against the grain and serve immediately over the quinoa and spinach base.