Name: Pan-Seared Ribeye with Tomato-Mozzarella Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz grass-fed ribeye steak; 0.25 cup cooked white basmati rice; 0.25 oz fresh mozzarella pearls; 0.25 cup cherry tomatoes; 0.1 whole avocado; 0 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh basil; 0.5 tsp garlic powder

Pan-Seared Ribeye with Tomato-Mozzarella Rice

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Tomato-Mozzarella Rice

Pan-seared ribeye steak seasoned with garlic and herbs, served over a bed of warm rice tossed with melting mozzarella and vibrant cherry tomatoes.

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NUTRITION

Protein

43.7g

Fat

33.1g

Carbs

17.2g

SERVINGS

1 serving

INGREDIENTS

5 oz grass-fed ribeye steak

0.25 cup cooked white basmati rice

0.25 oz fresh mozzarella pearls

0.25 cup cherry tomatoes

0.1 whole avocado

0 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh basil

0.5 tsp garlic powder

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PREPARATION

1
Season the ribeye steak on both sides with sea salt, black pepper, and garlic powder.
2
Heat the avocado oil in a cast-iron skillet over medium-high heat until just shimmering.
3
Place the steak in the pan and sear for 3 to 4 minutes per side for medium-rare doneness.
4
Remove the steak from the pan and let it rest on a cutting board for 5 minutes to keep the juices intact.
5
While the steak rests, halve the cherry tomatoes and chop the fresh basil.
6
In a small bowl, fold the mozzarella pearls and cherry tomatoes into the warm cooked rice so the cheese begins to soften.
7
Slice the ribeye against the grain into thin strips.
8
Plate the tomato-mozzarella rice, top with the sliced steak and fresh avocado slices, and garnish with chopped basil.