YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Roasted Vegetables and Brown Rice
Pan-seared sirloin steak paired with oven-roasted zucchini and peppers over nutty brown rice, finished with a savory, caramelized crust.
INGREDIENTS
3.5 oz Top Sirloin Steak
0.5 cup cooked Brown Rice
1 cup sliced Zucchini
0.5 cup chopped Red Bell Pepper
2 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the sliced zucchini and red bell peppers with one teaspoon of olive oil, sea salt, and black pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until tender and slightly browned.
Season the steak on both sides with salt, pepper, and a pinch of garlic powder.
Heat the remaining teaspoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain.
Serve the sliced steak alongside the roasted vegetables and warm brown rice for a balanced, clean meal.