Seared Hanger Steak with Roasted Broccoli and Olive Oil Drizzle

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

Seared Hanger Steak with Roasted Broccoli and Olive Oil Drizzle

YOUR SOLIN GENERATED RECIPE

Seared Hanger Steak with Roasted Broccoli and Olive Oil Drizzle

Pan-seared hanger steak paired with tender roasted broccoli and earthy mushrooms, finished with a bright and peppery olive oil drizzle.

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NUTRITION

357kcal
Protein
36.5g
Fat
19.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Hanger Steak

1.5 cups Broccoli Florets

0.5 cup Sliced White Mushrooms

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets and sliced mushrooms with 1 teaspoon of olive oil, minced garlic, and a pinch of salt.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until the edges are crisp and tender.

  • 4

    While the vegetables roast, pat the hanger steak dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat until very hot.

  • 6

    Sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan.

  • 7

    Let the steak rest for at least 5 minutes before slicing against the grain to ensure it stays juicy.

  • 8

    Plate the sliced steak with the roasted vegetables and drizzle the remaining teaspoon of olive oil over the top.

Seared Hanger Steak with Roasted Broccoli and Olive Oil Drizzle

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

Seared Hanger Steak with Roasted Broccoli and Olive Oil Drizzle

YOUR SOLIN GENERATED RECIPE

Seared Hanger Steak with Roasted Broccoli and Olive Oil Drizzle

Pan-seared hanger steak paired with tender roasted broccoli and earthy mushrooms, finished with a bright and peppery olive oil drizzle.

NUTRITION

357kcal
Protein
36.5g
Fat
19.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Hanger Steak

1.5 cups Broccoli Florets

0.5 cup Sliced White Mushrooms

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets and sliced mushrooms with 1 teaspoon of olive oil, minced garlic, and a pinch of salt.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until the edges are crisp and tender.

  • 4

    While the vegetables roast, pat the hanger steak dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat until very hot.

  • 6

    Sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan.

  • 7

    Let the steak rest for at least 5 minutes before slicing against the grain to ensure it stays juicy.

  • 8

    Plate the sliced steak with the roasted vegetables and drizzle the remaining teaspoon of olive oil over the top.