Pan-Seared Lean Steak with Roasted Asparagus and Zucchini

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

Pan-Seared Lean Steak with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lean Steak with Roasted Asparagus and Zucchini

Lean eye of round steak pan-seared to a juicy finish, served alongside a savory medley of roasted asparagus and tender zucchini.

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NUTRITION

454kcal
Protein
79.7g
Fat
11.2g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

9 oz eye of round steak

0.5 cup asparagus

0.5 cup zucchini

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Trim all visible fat from the eye of round steak to ensure it remains a lean protein source.

  • 3

    Snap the woody ends off the asparagus and slice the zucchini into half-moons.

  • 4

    Toss the asparagus and zucchini with half of the olive oil, sea salt, and black pepper on the baking sheet.

  • 5

    Roast the vegetables for 12 to 15 minutes until they are tender and slightly caramelized.

  • 6

    Season the steak on both sides with garlic powder and the remaining salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 8

    Sear the steak for 4 to 5 minutes per side for medium-rare, then let it rest for 5 minutes before slicing and serving with the roasted vegetables.

Pan-Seared Lean Steak with Roasted Asparagus and Zucchini

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

Pan-Seared Lean Steak with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lean Steak with Roasted Asparagus and Zucchini

Lean eye of round steak pan-seared to a juicy finish, served alongside a savory medley of roasted asparagus and tender zucchini.

NUTRITION

454kcal
Protein
79.7g
Fat
11.2g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

9 oz eye of round steak

0.5 cup asparagus

0.5 cup zucchini

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Trim all visible fat from the eye of round steak to ensure it remains a lean protein source.

  • 3

    Snap the woody ends off the asparagus and slice the zucchini into half-moons.

  • 4

    Toss the asparagus and zucchini with half of the olive oil, sea salt, and black pepper on the baking sheet.

  • 5

    Roast the vegetables for 12 to 15 minutes until they are tender and slightly caramelized.

  • 6

    Season the steak on both sides with garlic powder and the remaining salt and pepper.

  • 7

    Heat a non-stick skillet over medium-high heat with the remaining olive oil.

  • 8

    Sear the steak for 4 to 5 minutes per side for medium-rare, then let it rest for 5 minutes before slicing and serving with the roasted vegetables.