Seared Lean Beef with Roasted Broccoli and Carrots

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

Seared Lean Beef with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Broccoli and Carrots

Pan-seared sirloin steak served with oven-roasted broccoli and carrots, paired with fresh raspberries for a bright, tart finish.

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NUTRITION

313kcal
Protein
29.3g
Fat
13.6g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Steak

1 cup Broccoli Florets

1/2 cup sliced Carrots

1 teaspoon Extra Virgin Olive Oil

1/2 cup Fresh Raspberries

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets and sliced carrots with half of the olive oil and a pinch of sea salt on a rimmed baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and the edges are slightly charred.

  • 4

    While the vegetables roast, season the sirloin steak with salt and pepper on both sides.

  • 5

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

  • 6

    Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

  • 7

    Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

  • 8

    Plate the sliced beef alongside the roasted vegetables and serve with fresh raspberries on the side.

Seared Lean Beef with Roasted Broccoli and Carrots

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

Seared Lean Beef with Roasted Broccoli and Carrots

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Broccoli and Carrots

Pan-seared sirloin steak served with oven-roasted broccoli and carrots, paired with fresh raspberries for a bright, tart finish.

NUTRITION

313kcal
Protein
29.3g
Fat
13.6g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Steak

1 cup Broccoli Florets

1/2 cup sliced Carrots

1 teaspoon Extra Virgin Olive Oil

1/2 cup Fresh Raspberries

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the broccoli florets and sliced carrots with half of the olive oil and a pinch of sea salt on a rimmed baking sheet.

  • 3

    Roast the vegetables for 15-20 minutes until they are tender and the edges are slightly charred.

  • 4

    While the vegetables roast, season the sirloin steak with salt and pepper on both sides.

  • 5

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

  • 6

    Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

  • 7

    Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly against the grain.

  • 8

    Plate the sliced beef alongside the roasted vegetables and serve with fresh raspberries on the side.