Pan-Seared Steak with Herb-Roasted Potatoes and Sautéed Zucchini

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

Pan-Seared Steak with Herb-Roasted Potatoes and Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Herb-Roasted Potatoes and Sautéed Zucchini

Pan-seared top sirloin served alongside herb-roasted potatoes and tender zucchini sautéed until they reach a delicate, buttery golden-brown.

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NUTRITION

421kcal
Protein
39g
Fat
17.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

120g Red Potatoes

1 medium Zucchini

2 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed red potatoes with one teaspoon of olive oil, chopped rosemary, salt, and pepper.

  • 3

    Roast the potatoes for 20-25 minutes until they are tender and lightly browned.

  • 4

    Season the steak generously with salt and pepper on both sides.

  • 5

    Heat a heavy skillet over medium-high heat with a half teaspoon of olive oil and sear the steak for 3-4 minutes per side for medium-rare.

  • 6

    Remove the steak from the pan and let it rest for 5 minutes to keep it juicy.

  • 7

    In the same skillet, sauté the sliced zucchini and minced garlic in the remaining oil until they are tender-crisp and fragrant.

Pan-Seared Steak with Herb-Roasted Potatoes and Sautéed Zucchini

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

Pan-Seared Steak with Herb-Roasted Potatoes and Sautéed Zucchini

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Herb-Roasted Potatoes and Sautéed Zucchini

Pan-seared top sirloin served alongside herb-roasted potatoes and tender zucchini sautéed until they reach a delicate, buttery golden-brown.

NUTRITION

421kcal
Protein
39g
Fat
17.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

120g Red Potatoes

1 medium Zucchini

2 tsp Olive Oil

1 clove Garlic

1 tsp Fresh Rosemary

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed red potatoes with one teaspoon of olive oil, chopped rosemary, salt, and pepper.

  • 3

    Roast the potatoes for 20-25 minutes until they are tender and lightly browned.

  • 4

    Season the steak generously with salt and pepper on both sides.

  • 5

    Heat a heavy skillet over medium-high heat with a half teaspoon of olive oil and sear the steak for 3-4 minutes per side for medium-rare.

  • 6

    Remove the steak from the pan and let it rest for 5 minutes to keep it juicy.

  • 7

    In the same skillet, sauté the sliced zucchini and minced garlic in the remaining oil until they are tender-crisp and fragrant.