Name: Pan-Seared Ribeye with Roasted Broccoli Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless ribeye steak; 1.5 cups Broccoli florets; 0.5 cup Cooked quinoa; 0 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tsp Fresh rosemary

Pan-Seared Ribeye with Roasted Broccoli Quinoa

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 Roasted Broccoli Quinoa

Pan-seared ribeye steak seasoned with rosemary and garlic, served over a bed of nutty quinoa and crisp-tender roasted broccoli.

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NUTRITION

Protein

47.8g

Fat

28.3g

Carbs

32.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless ribeye steak

1.5 cups Broccoli florets

0.5 cup Cooked quinoa

0 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh rosemary

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then roast for 15-20 minutes until edges are charred.
3
Pat the ribeye dry with a paper towel and season both sides generously with the remaining salt and pepper.
4
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.
5
Place the steak in the pan and sear for 3-4 minutes per side for medium-rare, adding the minced garlic and rosemary during the final minute of cooking.
6
Transfer the steak to a cutting board and let it rest for 5 minutes to ensure the juices redistribute.
7
In a bowl, combine the cooked quinoa and roasted broccoli, then serve alongside the sliced ribeye.