YOUR SOLIN GENERATED RECIPE
Seared Lean Beef with Roasted Broccoli and Quinoa
Pan-seared sirloin steak served over a warm quinoa and roasted broccoli salad, finished with a squeeze of fresh lemon for a bright, charred finish.
INGREDIENTS
6.3 oz Beef Top Sirloin
1.5 cups Broccoli florets
0.5 cup Cooked Quinoa
2 tsp Extra Virgin Olive Oil
0.25 tsp Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
Season the sirloin steak evenly on both sides with garlic powder, salt, and black pepper.
Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat.
Sear the steak for 3 to 4 minutes per side for medium-rare, or until it reaches your desired doneness.
Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
In a large bowl, toss the cooked quinoa with the roasted broccoli to create a warm salad base.
Plate the quinoa and broccoli mixture and top with the sliced beef to serve.