Name: Pan-Seared Steak and Arugula Salad with Tangy Sauerkraut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz top sirloin steak; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp avocado oil; 2 cups arugula; 0.5 cup sauerkraut; 0.25 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; 1 tsp dijon mustard

Pan-Seared Steak and Arugula Salad with Tangy Sauerkraut

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak and Arugula Salad with Tangy Sauerkraut

Pan-seared steak and arugula tossed with tangy sauerkraut and a zesty apple cider vinaigrette.

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NUTRITION

Protein

45.3g

Fat

16.6g

Carbs

9.1g

SERVINGS

1 serving

INGREDIENTS

5 oz top sirloin steak

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp avocado oil

2 cups arugula

0.5 cup sauerkraut

0.25 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp dijon mustard

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PREPARATION

1
Season the steak on both sides with sea salt and black pepper.
2
Heat the avocado oil in a cast-iron skillet over medium-high heat until shimmering.
3
Place the steak in the skillet and sear for 4-5 minutes per side for medium-rare, ensuring a deep brown crust develops.
4
Transfer the steak to a plate and let it rest for 5-8 minutes to allow the juices to redistribute.
5
While the steak rests, whisk the extra virgin olive oil, apple cider vinegar, and dijon mustard in a small bowl until smooth.
6
Add the arugula to a large bowl and toss lightly with half of the vinaigrette.
7
Slice the rested steak into thin strips against the grain.
8
Divide the arugula between plates, top with the sliced beef and sauerkraut, and drizzle with the remaining dressing.