Seared Steak with Roasted Carrot and Zucchini

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

Seared Steak with Roasted Carrot and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Carrot and Zucchini

Pan-seared lean top sirloin served with oven-roasted carrots and zucchini, finished with a sprinkle of fresh rosemary and flaky sea salt.

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NUTRITION

341kcal
Protein
44.1g
Fat
11.6g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Lean Top Sirloin Steak

1 cup sliced Carrots

1.5 cups sliced Zucchini

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss sliced carrots and zucchini with half the olive oil, salt, and pepper.

  • 3

    Spread vegetables on a baking sheet and roast for 20 minutes until tender.

  • 4

    Season the steak generously with salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat with the remaining olive oil.

  • 6

    Sear the steak for 4-5 minutes per side for medium-rare.

  • 7

    Let the steak rest for 5 minutes before slicing against the grain.

  • 8

    Serve the sliced steak alongside the roasted vegetables.

Seared Steak with Roasted Carrot and Zucchini

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

Seared Steak with Roasted Carrot and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Carrot and Zucchini

Pan-seared lean top sirloin served with oven-roasted carrots and zucchini, finished with a sprinkle of fresh rosemary and flaky sea salt.

NUTRITION

341kcal
Protein
44.1g
Fat
11.6g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Lean Top Sirloin Steak

1 cup sliced Carrots

1.5 cups sliced Zucchini

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss sliced carrots and zucchini with half the olive oil, salt, and pepper.

  • 3

    Spread vegetables on a baking sheet and roast for 20 minutes until tender.

  • 4

    Season the steak generously with salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat with the remaining olive oil.

  • 6

    Sear the steak for 4-5 minutes per side for medium-rare.

  • 7

    Let the steak rest for 5 minutes before slicing against the grain.

  • 8

    Serve the sliced steak alongside the roasted vegetables.