Garlic Herb Roasted Beef

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

Garlic Herb Roasted Beef

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef

Tender top sirloin oven-roasted with a fragrant garlic and rosemary rub, served alongside crisp-tender asparagus and sweet roasted carrots.

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NUTRITION

432kcal
Protein
50.8g
Fat
19.4g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Top sirloin steak

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Baby carrots

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

  • 2

    Pat the top sirloin steak completely dry with paper towels to ensure a good sear.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

  • 4

    Place the steak in the center of the sheet pan and rub half of the herb oil mixture over all sides of the meat.

  • 5

    Toss the asparagus spears and baby carrots in the remaining herb oil mixture until evenly coated, then arrange them in a single layer around the steak.

  • 6

    Roast in the oven for 15-18 minutes for medium-rare, or until the steak reaches an internal temperature of 135°F (57°C) and the vegetables are tender.

  • 7

    Remove from the oven and transfer the steak to a cutting board; let it rest for at least 5-7 minutes to lock in the juices.

  • 8

    Slice the beef against the grain into thin strips and serve immediately alongside the roasted vegetables.

Garlic Herb Roasted Beef

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

Garlic Herb Roasted Beef

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef

Tender top sirloin oven-roasted with a fragrant garlic and rosemary rub, served alongside crisp-tender asparagus and sweet roasted carrots.

NUTRITION

432kcal
Protein
50.8g
Fat
19.4g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

5.25 oz Top sirloin steak

0.5 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Baby carrots

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

  • 2

    Pat the top sirloin steak completely dry with paper towels to ensure a good sear.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

  • 4

    Place the steak in the center of the sheet pan and rub half of the herb oil mixture over all sides of the meat.

  • 5

    Toss the asparagus spears and baby carrots in the remaining herb oil mixture until evenly coated, then arrange them in a single layer around the steak.

  • 6

    Roast in the oven for 15-18 minutes for medium-rare, or until the steak reaches an internal temperature of 135°F (57°C) and the vegetables are tender.

  • 7

    Remove from the oven and transfer the steak to a cutting board; let it rest for at least 5-7 minutes to lock in the juices.

  • 8

    Slice the beef against the grain into thin strips and serve immediately alongside the roasted vegetables.