YOUR SOLIN GENERATED RECIPE
Seared Lean Beef Strips with Roasted Zucchini and Cauliflower Rice
Pan-seared grass-fed beef strips served over fluffy cauliflower rice with oven-roasted zucchini, finished with a squeeze of fresh lemon and fragrant cracked black pepper.
INGREDIENTS
6 ounces Top Sirloin Steak
1 medium Zucchini
1.5 cups Cauliflower Rice
1 teaspoon Extra Virgin Olive Oil
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the zucchini into half-moons and toss with half of the olive oil and a pinch of sea salt.
Roast the zucchini for 15-18 minutes until tender and slightly golden.
Slice the beef into thin strips across the grain and season with garlic powder, salt, and black pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
Sear the beef strips for 2 minutes per side until a brown crust forms and they reach your desired doneness.
In a separate non-stick pan, sauté the cauliflower rice for 4-5 minutes until tender and the moisture has evaporated.
Plate the cauliflower rice topped with the seared beef strips and serve the roasted zucchini on the side.