Seared Lean Beef with Roasted Brussels Sprouts and Cauliflower Mash

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

Seared Lean Beef with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared top sirloin served with roasted Brussels sprouts and a velvety cauliflower mash.

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NUTRITION

504kcal
Protein
67.4g
Fat
17.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Top Sirloin Steak

1 cup Brussels Sprouts

2 cups Cauliflower florets

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Trim the ends off the Brussels sprouts and halve them, then toss with half of the olive oil and a pinch of salt.

  • 3

    Roast the Brussels sprouts for 20-25 minutes until the outer leaves are crispy and golden.

  • 4

    While sprouts roast, steam the cauliflower florets until they are very tender, about 10-12 minutes.

  • 5

    Transfer the steamed cauliflower to a food processor with the Greek yogurt and garlic, blending until completely smooth and velvety.

  • 6

    Season the sirloin steak with salt and pepper, then sear in a hot pan with the remaining olive oil for 3-4 minutes per side for medium-rare.

  • 7

    Allow the steak to rest for 5 minutes before slicing and serving alongside the mash and roasted sprouts.

Seared Lean Beef with Roasted Brussels Sprouts and Cauliflower Mash

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

Seared Lean Beef with Roasted Brussels Sprouts and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Brussels Sprouts and Cauliflower Mash

Pan-seared top sirloin served with roasted Brussels sprouts and a velvety cauliflower mash.

NUTRITION

504kcal
Protein
67.4g
Fat
17.5g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Top Sirloin Steak

1 cup Brussels Sprouts

2 cups Cauliflower florets

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Trim the ends off the Brussels sprouts and halve them, then toss with half of the olive oil and a pinch of salt.

  • 3

    Roast the Brussels sprouts for 20-25 minutes until the outer leaves are crispy and golden.

  • 4

    While sprouts roast, steam the cauliflower florets until they are very tender, about 10-12 minutes.

  • 5

    Transfer the steamed cauliflower to a food processor with the Greek yogurt and garlic, blending until completely smooth and velvety.

  • 6

    Season the sirloin steak with salt and pepper, then sear in a hot pan with the remaining olive oil for 3-4 minutes per side for medium-rare.

  • 7

    Allow the steak to rest for 5 minutes before slicing and serving alongside the mash and roasted sprouts.