Name: Pan-Seared Beef with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Grass-fed sirloin steak; 0.25 tbsp Extra virgin olive oil; 1 bunch Asparagus; 0.5 cup Baby potatoes; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried rosemary

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Beef with Roasted Asparagus

Tender sirloin steak pan-seared to a juicy finish, served alongside crisp-tender roasted asparagus and buttery baby potatoes seasoned with aromatic garlic and herbs.

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NUTRITION

Protein

45.1g

Fat

14.2g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Grass-fed sirloin steak

0.25 tbsp Extra virgin olive oil

1 bunch Asparagus

0.5 cup Baby potatoes

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried rosemary

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Halve the baby potatoes and trim the woody ends from the asparagus spears.
3
Mince the garlic clove finely.
4
On the baking sheet, toss the potatoes with 0.5 tbsp of olive oil, the minced garlic, and half of the sea salt, black pepper, and dried rosemary.
5
Roast the potatoes for 15 minutes until they begin to soften.
6
Add the asparagus to the sheet, tossing with the remaining dried rosemary and a small portion of the sea salt and black pepper.
7
While the vegetables finish roasting for 10 minutes, season the steak with the remaining sea salt and black pepper.
8
Heat a cast-iron skillet over medium-high heat with the remaining 0.5 tbsp of olive oil and sear the steak for 3-4 minutes per side for medium-rare.
9
Allow the steak to rest for 5 minutes before slicing against the grain and serving with the roasted vegetables.