Name: Pan-Seared Elk Sirloin with Berry Reduction
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Elk sirloin steak; 1 tbsp Avocado oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Mixed berries; 1 tbsp Balsamic vinegar; 1 tsp Maple syrup; 1 tsp Fresh thyme; 1 cup Asparagus spears; 0.5 cup Sweet potato cubes

Pan-Seared Elk Sirloin with Berry Reduction

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Elk Sirloin with Berry Reduction

Pan-seared elk sirloin finished with a vibrant, tart berry reduction and served alongside tender roasted sweet potatoes and crisp asparagus.

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NUTRITION

Protein

43.5g

Fat

22.1g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Elk sirloin steak

1 tbsp Avocado oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Mixed berries

1 tbsp Balsamic vinegar

1 tsp Maple syrup

1 tsp Fresh thyme

1 cup Asparagus spears

0.5 cup Sweet potato cubes

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PREPARATION

1
Preheat oven to 400°F and toss sweet potato cubes with a small portion of the avocado oil on a baking sheet.
2
Roast sweet potatoes for 20 minutes until tender and slightly caramelized.
3
Season the elk sirloin on both sides with sea salt and black pepper.
4
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.
5
Sear the elk for 3 to 4 minutes per side for medium-rare, then transfer to a plate to rest.
6
In the same skillet, add mixed berries, balsamic vinegar, maple syrup, and fresh thyme.
7
Simmer the sauce for 5 minutes, mashing the berries slightly until the liquid reduces into a thick glaze.
8
Steam the asparagus spears for 3 minutes until they are bright green and crisp-tender.
9
Slice the elk against the grain and drizzle with the warm berry reduction before serving with the roasted potatoes and asparagus.