Name: Seared Steak with Roasted Brussels Sprouts and Red Wine Reduction
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 oz Top Sirloin Steak; 1.5 cups Brussels Sprouts, halved; 1 tsp Olive Oil; 2 tbsp Red Wine; 1/4 cup Low-Sodium Beef Broth; 1 clove Garlic, minced

Seared Steak with Roasted Brussels Sprouts and Red Wine Reduction

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 Brussels Sprouts and Red Wine Reduction

Pan-seared sirloin steak served with crispy oven-roasted Brussels sprouts and a savory red wine reduction sauce, finished with a hint of earthy thyme.

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NUTRITION

Protein

41.1g

Fat

13g

Carbs

14.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Top Sirloin Steak

1.5 cups Brussels Sprouts, halved

1 tsp Olive Oil

2 tbsp Red Wine

1/4 cup Low-Sodium Beef Broth

1 clove Garlic, minced

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PREPARATION

1
Preheat your oven to 400°F and toss the halved Brussels sprouts with half of the olive oil and a pinch of sea salt.
2
Spread the sprouts on a parchment-lined baking sheet and roast for 20-25 minutes until they are tender and have charred edges.
3
Season the steak with salt and pepper, then sear in a hot cast-iron skillet with the remaining oil for about 3-4 minutes per side for medium-rare.
4
Remove the steak from the pan and let it rest on a cutting board; in the same skillet, add the minced garlic and sauté for 30 seconds.
5
Deglaze the pan by pouring in the red wine and beef broth, scraping up any browned bits from the bottom with a wooden spoon.
6
Simmer the liquid over medium heat until it reduces by half and develops a glossy consistency.
7
Slice the steak against the grain and serve immediately drizzled with the red wine reduction and the roasted sprouts on the side.