Name: Seared Lean Beef with Roasted Brussels Sprouts and Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Top Sirloin Steak; 1.5 cups Brussels Sprouts; 2 cups Arugula; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 tablespoon Hemp Hearts; 0.5 teaspoon Garlic Powder

Seared Lean Beef with Roasted Brussels Sprouts and Arugula Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Brussels Sprouts and Arugula Salad

Pan-seared sirloin steak served with a fresh arugula salad and roasted brussels sprouts that are perfectly caramelized.

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NUTRITION

Protein

46.0g

Fat

24.2g

Carbs

15.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak

1.5 cups Brussels Sprouts

2 cups Arugula

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 tablespoon Hemp Hearts

0.5 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the halved brussels sprouts with half of the olive oil, garlic powder, salt, and pepper on the baking sheet.
3
Roast the sprouts for 20 minutes until they are tender and the edges are beautifully caramelized.
4
Season the steak with salt and pepper and heat a cast-iron skillet over medium-high heat with a drizzle of olive oil.
5
Sear the steak for 3 to 4 minutes per side for a medium-rare finish then let it rest for 5 minutes.
6
Whisk the remaining olive oil and lemon juice together in a small bowl to create a bright vinaigrette.
7
Toss the arugula with the vinaigrette and sprinkle with the hemp hearts for a nutty crunch.
8
Slice the rested steak against the grain and serve alongside the roasted sprouts and fresh salad.