Seared Lean Beef with Herb Potatoes and Steamed Broccoli

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

Seared Lean Beef with Herb Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Herb Potatoes and Steamed Broccoli

Pan-seared lean beef medallions served with herb-tossed roasted potatoes and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

305kcal
Protein
19.9g
Fat
12.9g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Top Sirloin Steak

1 cup Red Potatoes, cubed

1.1 cups Broccoli Florets

2.2 teaspoons Extra Virgin Olive Oil

0.5 teaspoon Dried Rosemary

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PREPARATION

  • 1

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

  • 2

    Toss the cubed red potatoes with half of the olive oil, dried rosemary, and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

  • 4

    While the potatoes roast, place a steamer basket over boiling water and steam the broccoli florets for 5 minutes until tender-crisp.

  • 5

    Season the sirloin steak with a pinch of salt and black pepper.

  • 6

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

  • 7

    Sear the beef for 3-4 minutes per side for a medium-rare finish.

  • 8

    Remove the beef from the pan and let it rest for 3 minutes before slicing against the grain.

  • 9

    Plate the sliced beef alongside the herb-roasted potatoes and steamed broccoli, finishing with an optional squeeze of fresh lemon.

Seared Lean Beef with Herb Potatoes and Steamed Broccoli

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

Seared Lean Beef with Herb Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Herb Potatoes and Steamed Broccoli

Pan-seared lean beef medallions served with herb-tossed roasted potatoes and tender steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

305kcal
Protein
19.9g
Fat
12.9g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Top Sirloin Steak

1 cup Red Potatoes, cubed

1.1 cups Broccoli Florets

2.2 teaspoons Extra Virgin Olive Oil

0.5 teaspoon Dried Rosemary

PREPARATION

  • 1

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

  • 2

    Toss the cubed red potatoes with half of the olive oil, dried rosemary, and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are golden and crisp.

  • 4

    While the potatoes roast, place a steamer basket over boiling water and steam the broccoli florets for 5 minutes until tender-crisp.

  • 5

    Season the sirloin steak with a pinch of salt and black pepper.

  • 6

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

  • 7

    Sear the beef for 3-4 minutes per side for a medium-rare finish.

  • 8

    Remove the beef from the pan and let it rest for 3 minutes before slicing against the grain.

  • 9

    Plate the sliced beef alongside the herb-roasted potatoes and steamed broccoli, finishing with an optional squeeze of fresh lemon.