Sliced Pan-Seared Beef Steak with Roasted Asparagus

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

Sliced Pan-Seared Beef Steak with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sliced Pan-Seared Beef Steak with Roasted Asparagus

Tender top sirloin pan-seared to a succulent finish and served with crisp-tender roasted asparagus and savory mushrooms.

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NUTRITION

408kcal
Protein
55.9g
Fat
17.1g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Top sirloin steak

1 tsp Avocado oil

1 cup Asparagus spears

0.5 cup Sliced cremini mushrooms

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 sprig Fresh rosemary

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PREPARATION

  • 1

    Pat the top sirloin steak dry with paper towels and season both sides evenly with sea salt and black pepper.

  • 2

    Heat a cast-iron skillet over medium-high heat and add the avocado oil, swirling to coat the pan.

  • 3

    Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, adding the smashed garlic clove and rosemary sprig to the pan during the last 2 minutes of cooking.

  • 4

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

  • 5

    While the steak rests, add the asparagus and mushrooms to the same skillet, sautéing for 5-6 minutes until the vegetables are tender and slightly browned.

  • 6

    Slice the steak against the grain into thin strips and serve immediately alongside the sautéed vegetables.

Sliced Pan-Seared Beef Steak with Roasted Asparagus

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

Sliced Pan-Seared Beef Steak with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Sliced Pan-Seared Beef Steak with Roasted Asparagus

Tender top sirloin pan-seared to a succulent finish and served with crisp-tender roasted asparagus and savory mushrooms.

NUTRITION

408kcal
Protein
55.9g
Fat
17.1g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Top sirloin steak

1 tsp Avocado oil

1 cup Asparagus spears

0.5 cup Sliced cremini mushrooms

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 sprig Fresh rosemary

PREPARATION

  • 1

    Pat the top sirloin steak dry with paper towels and season both sides evenly with sea salt and black pepper.

  • 2

    Heat a cast-iron skillet over medium-high heat and add the avocado oil, swirling to coat the pan.

  • 3

    Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, adding the smashed garlic clove and rosemary sprig to the pan during the last 2 minutes of cooking.

  • 4

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

  • 5

    While the steak rests, add the asparagus and mushrooms to the same skillet, sautéing for 5-6 minutes until the vegetables are tender and slightly browned.

  • 6

    Slice the steak against the grain into thin strips and serve immediately alongside the sautéed vegetables.