Name: Seared Lean Beef with Herb-Roasted Zucchini and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Top Sirloin Steak; 1 medium Zucchini, sliced into rounds; 1 large Red Bell Pepper, sliced; 1 tablespoon Extra Virgin Olive Oil; 1 clove Garlic, minced; 1 teaspoon Italian Seasoning; Salt and Black Pepper to taste

Seared Lean Beef with Herb-Roasted Zucchini and Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Herb-Roasted Zucchini and Bell Peppers

Juicy pan-seared sirloin steak paired with a medley of oven-roasted zucchini and bell peppers, finished with a drizzle of fragrant herb-infused oil and a touch of charred sweetness.

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NUTRITION

Protein

45.5g

Fat

29.3g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Top Sirloin Steak

1 medium Zucchini, sliced into rounds

1 large Red Bell Pepper, sliced

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 teaspoon Italian Seasoning

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced zucchini and bell peppers in a bowl with half of the olive oil, minced garlic, and Italian seasoning.
3
Spread the vegetables in a single layer on a baking sheet and roast for 18-20 minutes until tender and slightly caramelized.
4
While the vegetables roast, season the sirloin steak generously with salt and black pepper on both sides.
5
Heat the remaining olive oil in a heavy skillet over medium-high heat.
6
Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
7
Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.
8
Serve the sliced beef alongside the herb-roasted vegetables.