Seared Steak with Roasted Broccoli and Zucchini

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

Seared Steak with Roasted Broccoli and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Broccoli and Zucchini

Pan-seared top sirloin served with oven-roasted broccoli and zucchini tossed in garlic and olive oil, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

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NUTRITION

362kcal
Protein
52g
Fat
13.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Top Sirloin Steak (lean)

1 cup Broccoli florets

1 cup Zucchini slices

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Garlic powder, salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and sliced zucchini in a bowl with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, pat the steak dry with paper towels and season both sides generously with salt and pepper.

  • 5

    Heat a cast-iron or heavy 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

    Remove the steak from the pan and let it rest on a cutting board for 5 minutes to ensure it stays juicy.

  • 8

    Slice the steak against the grain and serve alongside the roasted vegetables with a fresh squeeze of lemon juice.

Seared Steak with Roasted Broccoli and Zucchini

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

Seared Steak with Roasted Broccoli and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Broccoli and Zucchini

Pan-seared top sirloin served with oven-roasted broccoli and zucchini tossed in garlic and olive oil, finished with a squeeze of fresh lemon and a pinch of flaky sea salt.

NUTRITION

362kcal
Protein
52g
Fat
13.9g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Top Sirloin Steak (lean)

1 cup Broccoli florets

1 cup Zucchini slices

1 teaspoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

Garlic powder, salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets and sliced zucchini in a bowl with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, pat the steak dry with paper towels and season both sides generously with salt and pepper.

  • 5

    Heat a cast-iron or heavy 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

    Remove the steak from the pan and let it rest on a cutting board for 5 minutes to ensure it stays juicy.

  • 8

    Slice the steak against the grain and serve alongside the roasted vegetables with a fresh squeeze of lemon juice.