Seared Lean Steak with Steamed Asparagus and Herb Cauliflower Mash

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

Seared Lean Steak with Steamed Asparagus and Herb Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Steak with Steamed Asparagus and Herb Cauliflower Mash

Pan-seared lean sirloin paired with creamy herb-infused cauliflower mash and tender steamed asparagus, finished with a touch of rich, nutty ghee.

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NUTRITION

510kcal
Protein
48.6g
Fat
28.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

2 cups Cauliflower florets

10 Asparagus spears

2 tsp Ghee

1 tbsp Non-fat Greek Yogurt

1 tsp Avocado Oil

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

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PREPARATION

  • 1

    Bring the steak to room temperature and season both sides generously with salt and black pepper.

  • 2

    Steam the cauliflower florets in a basket over boiling water for 10-12 minutes until very soft.

  • 3

    While cauliflower steams, heat avocado oil in a heavy skillet over medium-high heat until shimmering.

  • 4

    Sear the steak for 4-5 minutes per side for medium-rare, then remove from heat and let it rest for 5 minutes.

  • 5

    Place the steamed cauliflower in a food processor with the Greek yogurt, half the ghee, garlic, and fresh rosemary, then pulse until smooth and creamy.

  • 6

    Steam the asparagus spears for 3-5 minutes until bright green and tender-crisp, then toss with olive oil and a pinch of salt.

  • 7

    Plate the cauliflower mash and asparagus alongside the rested steak, topping the meat with the remaining nutty ghee.

Seared Lean Steak with Steamed Asparagus and Herb Cauliflower Mash

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

Seared Lean Steak with Steamed Asparagus and Herb Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Steak with Steamed Asparagus and Herb Cauliflower Mash

Pan-seared lean sirloin paired with creamy herb-infused cauliflower mash and tender steamed asparagus, finished with a touch of rich, nutty ghee.

NUTRITION

510kcal
Protein
48.6g
Fat
28.3g
Carbs
18.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

2 cups Cauliflower florets

10 Asparagus spears

2 tsp Ghee

1 tbsp Non-fat Greek Yogurt

1 tsp Avocado Oil

1 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

PREPARATION

  • 1

    Bring the steak to room temperature and season both sides generously with salt and black pepper.

  • 2

    Steam the cauliflower florets in a basket over boiling water for 10-12 minutes until very soft.

  • 3

    While cauliflower steams, heat avocado oil in a heavy skillet over medium-high heat until shimmering.

  • 4

    Sear the steak for 4-5 minutes per side for medium-rare, then remove from heat and let it rest for 5 minutes.

  • 5

    Place the steamed cauliflower in a food processor with the Greek yogurt, half the ghee, garlic, and fresh rosemary, then pulse until smooth and creamy.

  • 6

    Steam the asparagus spears for 3-5 minutes until bright green and tender-crisp, then toss with olive oil and a pinch of salt.

  • 7

    Plate the cauliflower mash and asparagus alongside the rested steak, topping the meat with the remaining nutty ghee.