Seared Steak Salad with Roasted Broccoli and Cherry Tomatoes

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

Seared Steak Salad with Roasted Broccoli and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Roasted Broccoli and Cherry Tomatoes

Pan-seared sirloin steak served over fresh greens with oven-roasted broccoli and tomatoes, finished with a tangy balsamic drizzle and savory charred edges.

Try 7 days free, then $12.99 / mo.

NUTRITION

393kcal
Protein
43.2g
Fat
17.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak

1.5 cups Broccoli florets

0.5 cup Cherry Tomatoes

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and cherry tomatoes with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until the broccoli is tender and has developed golden-brown edges.

  • 4

    Season the sirloin steak generously with salt and pepper on both sides.

  • 5

    Heat the remaining olive oil in a cast-iron skillet or heavy pan over medium-high heat.

  • 6

    Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 7

    Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep it juicy.

  • 8

    While the steak rests, whisk together the balsamic vinegar and Dijon mustard in a small bowl to create the dressing.

  • 9

    Thinly slice the steak against the grain.

  • 10

    Place the mixed greens in a large bowl or on a plate, top with the roasted broccoli and tomatoes, add the steak slices, and drizzle with the balsamic dressing.

Seared Steak Salad with Roasted Broccoli and Cherry Tomatoes

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

Seared Steak Salad with Roasted Broccoli and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Roasted Broccoli and Cherry Tomatoes

Pan-seared sirloin steak served over fresh greens with oven-roasted broccoli and tomatoes, finished with a tangy balsamic drizzle and savory charred edges.

NUTRITION

393kcal
Protein
43.2g
Fat
17.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak

1.5 cups Broccoli florets

0.5 cup Cherry Tomatoes

2 cups Mixed Greens

1 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and cherry tomatoes with half of the olive oil, salt, and pepper on the prepared baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until the broccoli is tender and has developed golden-brown edges.

  • 4

    Season the sirloin steak generously with salt and pepper on both sides.

  • 5

    Heat the remaining olive oil in a cast-iron skillet or heavy pan over medium-high heat.

  • 6

    Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 7

    Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep it juicy.

  • 8

    While the steak rests, whisk together the balsamic vinegar and Dijon mustard in a small bowl to create the dressing.

  • 9

    Thinly slice the steak against the grain.

  • 10

    Place the mixed greens in a large bowl or on a plate, top with the roasted broccoli and tomatoes, add the steak slices, and drizzle with the balsamic dressing.