Seared Lean Beef with Roasted Asparagus and Quinoa

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

Seared Lean Beef with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Asparagus and Quinoa

Pan-seared lean beef medallions served over fluffy quinoa with oven-roasted asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

460kcal
Protein
65g
Fat
13.3g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

9 ounces Beef Eye of Round Steak

1/3 cup Cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Trim any visible fat from the beef and season both sides with a pinch of sea salt and cracked black pepper.

  • 3

    Toss the asparagus spears with half of the olive oil and spread them in a single layer on the baking sheet.

  • 4

    Roast the asparagus for 12 to 15 minutes until tender-crisp and slightly charred.

  • 5

    While the vegetables roast, heat the remaining olive oil in a heavy skillet over medium-high heat.

  • 6

    Sear the beef medallions for 3 to 4 minutes per side for medium-rare, then transfer to a plate to rest for 5 minutes.

  • 7

    Warm the pre-cooked quinoa in the microwave or a small pot until heated through.

  • 8

    Slice the beef against the grain and serve alongside the quinoa and roasted asparagus with an optional squeeze of fresh lemon juice.

Seared Lean Beef with Roasted Asparagus and Quinoa

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

Seared Lean Beef with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Asparagus and Quinoa

Pan-seared lean beef medallions served over fluffy quinoa with oven-roasted asparagus, finished with a squeeze of zesty lemon.

NUTRITION

460kcal
Protein
65g
Fat
13.3g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

9 ounces Beef Eye of Round Steak

1/3 cup Cooked Quinoa

1 cup Asparagus

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Trim any visible fat from the beef and season both sides with a pinch of sea salt and cracked black pepper.

  • 3

    Toss the asparagus spears with half of the olive oil and spread them in a single layer on the baking sheet.

  • 4

    Roast the asparagus for 12 to 15 minutes until tender-crisp and slightly charred.

  • 5

    While the vegetables roast, heat the remaining olive oil in a heavy skillet over medium-high heat.

  • 6

    Sear the beef medallions for 3 to 4 minutes per side for medium-rare, then transfer to a plate to rest for 5 minutes.

  • 7

    Warm the pre-cooked quinoa in the microwave or a small pot until heated through.

  • 8

    Slice the beef against the grain and serve alongside the quinoa and roasted asparagus with an optional squeeze of fresh lemon juice.