Pan-Seared Steak with Mixed Vegetables and Herb Rice

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

Pan-Seared Steak with Mixed Vegetables and Herb Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Mixed Vegetables and Herb Rice

Pan-seared top sirloin steak served with sautéed zucchini and bell peppers alongside fluffy herb-infused basmati rice, finished with a fragrant touch of fresh garlic.

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NUTRITION

482kcal
Protein
39.2g
Fat
22.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Top Sirloin Steak

0.5 cup Cooked Basmati Rice

0.5 cup Chopped Zucchini

0.5 cup Chopped Red Bell Pepper

2 teaspoons Olive Oil

1 teaspoon Minced Garlic

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Cook the basmati rice according to package instructions until tender and fluffy.

  • 2

    Pat the steak dry with paper towels and season both sides with a pinch of salt and black pepper.

  • 3

    Heat one teaspoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 4

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

  • 5

    While the steak rests, add the remaining teaspoon of olive oil to the same skillet and sauté the zucchini and bell peppers until tender-crisp.

  • 6

    Stir the minced garlic and fresh parsley into the cooked rice until well combined and fragrant.

  • 7

    Slice the rested steak against the grain and serve alongside the sautéed vegetables and herb rice.

Pan-Seared Steak with Mixed Vegetables and Herb Rice

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

Pan-Seared Steak with Mixed Vegetables and Herb Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Mixed Vegetables and Herb Rice

Pan-seared top sirloin steak served with sautéed zucchini and bell peppers alongside fluffy herb-infused basmati rice, finished with a fragrant touch of fresh garlic.

NUTRITION

482kcal
Protein
39.2g
Fat
22.7g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Top Sirloin Steak

0.5 cup Cooked Basmati Rice

0.5 cup Chopped Zucchini

0.5 cup Chopped Red Bell Pepper

2 teaspoons Olive Oil

1 teaspoon Minced Garlic

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Cook the basmati rice according to package instructions until tender and fluffy.

  • 2

    Pat the steak dry with paper towels and season both sides with a pinch of salt and black pepper.

  • 3

    Heat one teaspoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 4

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

  • 5

    While the steak rests, add the remaining teaspoon of olive oil to the same skillet and sauté the zucchini and bell peppers until tender-crisp.

  • 6

    Stir the minced garlic and fresh parsley into the cooked rice until well combined and fragrant.

  • 7

    Slice the rested steak against the grain and serve alongside the sautéed vegetables and herb rice.