Name: Seared Steak with Roasted Veggies and Creamy Greek Yogurt Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 ounces Top Sirloin Steak; 1.5 cups Broccoli florets; 1 medium Red Bell Pepper; 1.5 tablespoons Olive Oil; 1/4 cup Non-fat Greek Yogurt; 1 teaspoon Garlic Powder

Seared Steak with Roasted Veggies and Creamy Greek Yogurt Dip

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

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Veggies and Creamy Greek Yogurt Dip

Pan-seared sirloin steak served with oven-roasted broccoli and bell peppers, paired with a zesty herb-infused Greek yogurt dip for a cool, creamy finish.

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NUTRITION

Protein

57.3g

Fat

49.1g

Carbs

20.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Top Sirloin Steak

1.5 cups Broccoli florets

1 medium Red Bell Pepper

1.5 tablespoons Olive Oil

1/4 cup Non-fat Greek Yogurt

1 teaspoon Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F to get it nice and hot for the veggies.
2
Toss the broccoli and sliced peppers with a tablespoon of olive oil and a pinch of salt.
3
Spread them on a baking sheet and roast for 20 minutes until they are tender and slightly charred.
4
Pat the steak dry with a paper towel and season both sides with salt, pepper, and a pinch of oregano.
5
Heat the remaining oil in a heavy skillet over medium-high heat until it shimmers.
6
Sear the steak for 4-5 minutes per side for a perfect medium-rare, then let it rest for 5 minutes.
7
In a small bowl, whisk together the Greek yogurt and garlic powder until smooth and creamy.
8
Slice the steak against the grain and serve it with the roasted vegetables and a dollop of the dip.