Seared Beef Strips with Roasted Broccoli and Garlic Golden Potatoes

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

Seared Beef Strips with Roasted Broccoli and Garlic Golden Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Broccoli and Garlic Golden Potatoes

Pan-seared sirloin steak strips paired with garlic-roasted Yukon gold potatoes and charred broccoli, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

454kcal
Protein
45.5g
Fat
15.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak, sliced into strips

140 grams Yukon Gold Potatoes, cubed

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Dice the Yukon gold potatoes into 1/2-inch cubes and chop the broccoli into bite-sized florets.

  • 3

    Toss the potatoes and broccoli on the baking sheet with half of the olive oil, the minced garlic, and a pinch of sea salt and black pepper.

  • 4

    Roast the vegetables for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

  • 5

    While the vegetables roast, season the sirloin strips with a small amount of salt and pepper.

  • 6

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 7

    Sear the beef strips for 2-3 minutes per side until a golden crust forms and they reach your desired level of doneness.

  • 8

    Plate the seared beef alongside the roasted vegetables and enjoy while hot.

Seared Beef Strips with Roasted Broccoli and Garlic Golden Potatoes

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

Seared Beef Strips with Roasted Broccoli and Garlic Golden Potatoes

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Broccoli and Garlic Golden Potatoes

Pan-seared sirloin steak strips paired with garlic-roasted Yukon gold potatoes and charred broccoli, finished with a squeeze of fresh lemon for a bright, zesty zing.

NUTRITION

454kcal
Protein
45.5g
Fat
15.6g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak, sliced into strips

140 grams Yukon Gold Potatoes, cubed

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Dice the Yukon gold potatoes into 1/2-inch cubes and chop the broccoli into bite-sized florets.

  • 3

    Toss the potatoes and broccoli on the baking sheet with half of the olive oil, the minced garlic, and a pinch of sea salt and black pepper.

  • 4

    Roast the vegetables for 20-25 minutes until the potatoes are tender and the broccoli edges are slightly charred.

  • 5

    While the vegetables roast, season the sirloin strips with a small amount of salt and pepper.

  • 6

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 7

    Sear the beef strips for 2-3 minutes per side until a golden crust forms and they reach your desired level of doneness.

  • 8

    Plate the seared beef alongside the roasted vegetables and enjoy while hot.