Seared Steak with Zucchini and Squash Medley

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

Seared Steak with Zucchini and Squash Medley

YOUR SOLIN GENERATED RECIPE

Seared Steak with Zucchini and Squash Medley

Pan-seared top sirloin steak served alongside a colorful sauté of zucchini, squash, and sweet potatoes with tender, caramelized edges.

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NUTRITION

493kcal
Protein
45.1g
Fat
20.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

1 cup sliced Zucchini

1 cup sliced Yellow Squash

1/2 cup chopped Red Bell Pepper

100g cubed Sweet Potato

1 tbsp Olive Oil

2 cups Fresh Spinach

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PREPARATION

  • 1

    Season the steak generously with sea salt and cracked black pepper on both sides.

  • 2

    Heat half of the olive oil in a large 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, then remove to a plate and let it rest.

  • 4

    In the same skillet, add the remaining olive oil and the cubed sweet potatoes, sautéing for about 6-8 minutes until they start to soften.

  • 5

    Add the zucchini, yellow squash, and red bell peppers to the skillet, cooking for another 5 minutes until the vegetables are tender and develop caramelized edges.

  • 6

    Toss the fresh spinach into the pan and stir for 30 seconds until just wilted.

  • 7

    Slice the rested steak against the grain and serve it over the vegetable and sweet potato medley.

Seared Steak with Zucchini and Squash Medley

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

Seared Steak with Zucchini and Squash Medley

YOUR SOLIN GENERATED RECIPE

Seared Steak with Zucchini and Squash Medley

Pan-seared top sirloin steak served alongside a colorful sauté of zucchini, squash, and sweet potatoes with tender, caramelized edges.

NUTRITION

493kcal
Protein
45.1g
Fat
20.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

1 cup sliced Zucchini

1 cup sliced Yellow Squash

1/2 cup chopped Red Bell Pepper

100g cubed Sweet Potato

1 tbsp Olive Oil

2 cups Fresh Spinach

PREPARATION

  • 1

    Season the steak generously with sea salt and cracked black pepper on both sides.

  • 2

    Heat half of the olive oil in a large 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, then remove to a plate and let it rest.

  • 4

    In the same skillet, add the remaining olive oil and the cubed sweet potatoes, sautéing for about 6-8 minutes until they start to soften.

  • 5

    Add the zucchini, yellow squash, and red bell peppers to the skillet, cooking for another 5 minutes until the vegetables are tender and develop caramelized edges.

  • 6

    Toss the fresh spinach into the pan and stir for 30 seconds until just wilted.

  • 7

    Slice the rested steak against the grain and serve it over the vegetable and sweet potato medley.