Seared Lean Beef Steak with Steamed Asparagus and Shredded Cabbage Slaw

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

Seared Lean Beef Steak with Steamed Asparagus and Shredded Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Steak with Steamed Asparagus and Shredded Cabbage Slaw

Pan-seared sirloin steak served with tender steamed asparagus and a crisp cabbage slaw, finished with a sprinkle of flaky sea salt.

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NUTRITION

444kcal
Protein
40.2g
Fat
27.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak

1 cup Asparagus

1 cup Shredded Cabbage

1 tablespoon Olive Oil

1 tablespoon Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a heavy skillet over medium-high heat until shimmering.

  • 3

    Sear the steak for 4 to 5 minutes per side until a golden crust forms and it reaches your desired doneness.

  • 4

    While the steak cooks, place the asparagus in a steamer basket over boiling water and cook for 3 to 5 minutes until bright green and tender-crisp.

  • 5

    In a small bowl, whisk together the remaining olive oil and apple cider vinegar, then toss with the shredded cabbage to create a light slaw.

  • 6

    Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices before slicing against the grain.

Seared Lean Beef Steak with Steamed Asparagus and Shredded Cabbage Slaw

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

Seared Lean Beef Steak with Steamed Asparagus and Shredded Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef Steak with Steamed Asparagus and Shredded Cabbage Slaw

Pan-seared sirloin steak served with tender steamed asparagus and a crisp cabbage slaw, finished with a sprinkle of flaky sea salt.

NUTRITION

444kcal
Protein
40.2g
Fat
27.6g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Steak

1 cup Asparagus

1 cup Shredded Cabbage

1 tablespoon Olive Oil

1 tablespoon Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Heat half of the olive oil in a heavy skillet over medium-high heat until shimmering.

  • 3

    Sear the steak for 4 to 5 minutes per side until a golden crust forms and it reaches your desired doneness.

  • 4

    While the steak cooks, place the asparagus in a steamer basket over boiling water and cook for 3 to 5 minutes until bright green and tender-crisp.

  • 5

    In a small bowl, whisk together the remaining olive oil and apple cider vinegar, then toss with the shredded cabbage to create a light slaw.

  • 6

    Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices before slicing against the grain.