Name: Seared Steak with Roasted Root Vegetables and Bone Broth Reduction
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 40 grams Flank Steak; 150 milliliters Beef Bone Broth; 100 grams Carrots; 80 grams Parsnips; 2.25 teaspoons Extra Virgin Olive Oil

Seared Steak with Roasted Root Vegetables and Bone Broth Reduction

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 Root Vegetables and Bone Broth Reduction

Pan-seared flank steak served with oven-roasted carrots and parsnips, finished with a bone broth reduction that is velvety.

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NUTRITION

Protein

16.6g

Fat

13.8g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

40 grams Flank Steak

150 milliliters Beef Bone Broth

100 grams Carrots

80 grams Parsnips

2.25 teaspoons Extra Virgin Olive Oil

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Toss sliced carrots and parsnips with half of the olive oil and a pinch of salt.
3
Spread vegetables on a baking sheet and roast for 20-25 minutes until tender and caramelized.
4
Season the flank steak with salt and pepper.
5
Heat the remaining olive oil in a small skillet over medium-high heat.
6
Sear the steak for 3-4 minutes per side for medium-rare, then remove and let rest.
7
In the same skillet, pour in the bone broth and simmer over medium heat until reduced by half.
8
Slice the steak against the grain and serve alongside the roasted vegetables, drizzled with the velvety reduction.