Name: Seared Lean Beef with Roasted Root Vegetables and Mustard Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 ounces Beef Top Sirloin; 1 cup sliced Carrots; 0.5 cup sliced Parsnips; 1 teaspoon Olive Oil; 1 tablespoon Dijon Mustard; 1 tablespoon Apple Cider Vinegar; 0.25 teaspoon Ground Ginger

Seared Lean Beef with Roasted Root Vegetables and Mustard Vinaigrette

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 with Roasted Root Vegetables and Mustard Vinaigrette

Pan-seared lean sirloin served with oven-roasted carrots and parsnips, drizzled with a zesty French-style mustard vinaigrette for a bright, peppery finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

46.9g

Fat

11.6g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

7 ounces Beef Top Sirloin

1 cup sliced Carrots

0.5 cup sliced Parsnips

1 teaspoon Olive Oil

1 tablespoon Dijon Mustard

1 tablespoon Apple Cider Vinegar

0.25 teaspoon Ground Ginger

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced carrots and parsnips with half of the olive oil and a pinch of salt.
3
Roast the root vegetables for approximately 20 minutes or until they are tender and slightly caramelized.
4
Rub the beef sirloin with ground ginger and a pinch of salt.
5
Heat the remaining olive oil in a skillet over medium-high heat and sear the beef for 3-4 minutes per side until it reaches your desired level of doneness.
6
Whisk together the Dijon mustard and apple cider vinegar in a small bowl to create the vinaigrette.
7
Allow the beef to rest for 5 minutes before slicing it against the grain.
8
Plate the beef alongside the roasted vegetables and drizzle the mustard vinaigrette over the top before serving.