Name: Seared Steak with Zucchini Rice and Roasted Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Top Sirloin Steak; 1/2 cup cooked White Rice; 1/2 cup grated Zucchini; 1/2 cup sliced Red Bell Pepper; 2 tbsp nonfat Greek Yogurt; 1.5 tsp Olive Oil

Seared Steak with Zucchini Rice and Roasted Peppers

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

YOUR SOLIN GENERATED RECIPE

Seared Steak with Zucchini Rice and Roasted Peppers

Pan-seared top sirloin served over fluffy zucchini-flecked rice with oven-roasted bell peppers and a dollop of cool, creamy Greek yogurt.

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NUTRITION

Protein

32.7g

Fat

16.4g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

1/2 cup cooked White Rice

1/2 cup grated Zucchini

1/2 cup sliced Red Bell Pepper

2 tbsp nonfat Greek Yogurt

1.5 tsp Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the sliced red bell peppers with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until tender and slightly charred.
3
While the peppers roast, grate the zucchini using a box grater and squeeze out any excess moisture using a clean kitchen towel.
4
Fold the grated zucchini into the warm, cooked white rice and season with a pinch of sea salt.
5
Season the steak generously with salt and pepper on both sides.
6
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
7
Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
8
Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.
9
Serve the sliced steak over the zucchini rice with the roasted peppers on the side.
10
Top the steak with a dollop of Greek yogurt as a clean, high-protein alternative to sour cream.