Name: Seared Steak with Herb-Roasted Potatoes and Mixed Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Top Sirloin Steak; 1/2 cup White Potato cubes; 1/2 cup Sweet Potato cubes; 1/2 cup Red Bell Pepper; 1/2 cup Zucchini; 1 tsp Extra Virgin Olive Oil; 2 tbsp Fresh Cilantro; 1 tbsp Lime Juice

Seared Steak with Herb-Roasted Potatoes and Mixed Roasted Vegetables

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 Herb-Roasted Potatoes and Mixed Roasted Vegetables

Pan-seared sirloin steak served with a medley of herb-roasted potatoes and zucchini, finished with fresh cilantro and a squeeze of lime for a bright, caramelized finish.

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NUTRITION

Protein

42.4g

Fat

18.1g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

1/2 cup White Potato cubes

1/2 cup Sweet Potato cubes

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

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PREPARATION

1
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2
Toss the cubed white potatoes, sweet potatoes, bell peppers, and zucchini with olive oil and a pinch of sea salt.
3
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the edges are golden brown.
4
Season the sirloin steak generously with salt and pepper on both sides.
5
Heat a cast-iron skillet over medium-high heat and sear the steak for about 3 to 4 minutes per side until it reaches your desired level of doneness.
6
Transfer the steak to a cutting board and let it rest for 5 minutes to ensure it stays juicy.
7
Slice the steak against the grain and serve alongside the roasted vegetable and potato medley.
8
Finish the dish with a shower of fresh cilantro and a bright squeeze of lime juice.