Seared Sirloin Steak with Herb-Roasted Vegetables and Baked Potato

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

Seared Sirloin Steak with Herb-Roasted Vegetables and Baked Potato

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Herb-Roasted Vegetables and Baked Potato

Pan-seared sirloin steak paired with a fluffy baked potato and herb-roasted asparagus, finished with a drizzle of garlic-infused oil for a savory, smoky char.

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NUTRITION

552kcal
Protein
46.8g
Fat
21.3g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Lean Sirloin Steak

1 medium Russet Potato

1 cup Fresh Asparagus

1.6 tsp Extra Virgin Olive Oil

Pinch of Garlic Powder, Salt, and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Scrub the russet potato thoroughly, pierce it several times with a fork, and place it directly on the oven rack to bake for 45 to 50 minutes until the skin is crisp and the center is tender.

  • 3

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, pepper, and a pinch of dried rosemary.

  • 4

    Spread the asparagus on a parchment-lined baking sheet and roast in the oven during the final 12 minutes of the potato's cooking time.

  • 5

    Season the sirloin steak generously on both sides with salt, pepper, and garlic powder.

  • 6

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

  • 7

    Place the steak in the hot skillet and sear for approximately 3 to 4 minutes per side for a perfect medium-rare finish.

  • 8

    Remove the steak from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

  • 9

    Slice the steak against the grain and serve alongside the fluffy baked potato and the herb-roasted asparagus.

Seared Sirloin Steak with Herb-Roasted Vegetables and Baked Potato

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

Seared Sirloin Steak with Herb-Roasted Vegetables and Baked Potato

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Herb-Roasted Vegetables and Baked Potato

Pan-seared sirloin steak paired with a fluffy baked potato and herb-roasted asparagus, finished with a drizzle of garlic-infused oil for a savory, smoky char.

NUTRITION

552kcal
Protein
46.8g
Fat
21.3g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Lean Sirloin Steak

1 medium Russet Potato

1 cup Fresh Asparagus

1.6 tsp Extra Virgin Olive Oil

Pinch of Garlic Powder, Salt, and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Scrub the russet potato thoroughly, pierce it several times with a fork, and place it directly on the oven rack to bake for 45 to 50 minutes until the skin is crisp and the center is tender.

  • 3

    Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, pepper, and a pinch of dried rosemary.

  • 4

    Spread the asparagus on a parchment-lined baking sheet and roast in the oven during the final 12 minutes of the potato's cooking time.

  • 5

    Season the sirloin steak generously on both sides with salt, pepper, and garlic powder.

  • 6

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

  • 7

    Place the steak in the hot skillet and sear for approximately 3 to 4 minutes per side for a perfect medium-rare finish.

  • 8

    Remove the steak from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

  • 9

    Slice the steak against the grain and serve alongside the fluffy baked potato and the herb-roasted asparagus.