Name: Seared Steak with Roasted Vegetables and Shredded Cheddar
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Top Sirloin Steak; 1.5 cups Broccoli florets; 1 medium Red Bell Pepper, sliced; 0.5 ounce Sharp Cheddar Cheese, shredded; 1 teaspoon Extra Virgin Olive Oil

Seared Steak with Roasted Vegetables and Shredded Cheddar

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 Roasted Vegetables and Shredded Cheddar

Pan-seared top sirloin steak served with a medley of oven-roasted broccoli and bell peppers, finished with a sprinkle of sharp, melty cheddar.

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NUTRITION

Protein

59.6g

Fat

17.4g

Carbs

16.8g

SERVINGS

1 serving

INGREDIENTS

8 ounces Top Sirloin Steak

1.5 cups Broccoli florets

1 medium Red Bell Pepper, sliced

0.5 ounce Sharp Cheddar Cheese, shredded

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets and sliced bell peppers with half the olive oil, salt, and pepper, then roast for 15-20 minutes until tender.
3
Pat the steak dry with paper towels and season both sides generously with salt and black pepper.
4
Heat the remaining olive oil in a heavy skillet over medium-high heat until shimmering.
5
Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
6
Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.
7
Plate the sliced steak alongside the roasted vegetables and top with the shredded cheddar while everything is still warm.