Grilled Top Round Steak with Roasted Sweet Potatoes and Broccoli

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

Grilled Top Round Steak with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Top Round Steak with Roasted Sweet Potatoes and Broccoli

Enjoy a balanced plate featuring a lean grilled top round steak paired with caramelized, roasted sweet potatoes and tender, lightly roasted broccoli. This dish brings together savory, natural flavors with a hint of smoky char from the grill, making it a nutrient-packed and satisfying lunch.

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NUTRITION

496kcal
Protein
65.5g
Fat
11.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces top round steak

1 small sweet potato (approx. 100g)

1 cup broccoli (approx. 91g)

Olive oil cooking spray

Salt (pinch)

Black pepper (pinch)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and cut it into 1/2-inch cubes. Toss the cubes lightly with olive oil cooking spray, a pinch of salt, and black pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, preheat your grill or grill pan over medium-high heat.

  • 5

    Season the top round steak generously with salt and black pepper on both sides.

  • 6

    Grill the steak for about 4-5 minutes per side for medium-rare (adjust timing for desired doneness). Once cooked, let it rest for a few minutes before slicing.

  • 7

    For the broccoli, either steam it until it is bright green and just tender (about 4-5 minutes) or toss it with a light spray of olive oil, season with salt and pepper, and roast it in the oven alongside the sweet potatoes for the last 10 minutes.

  • 8

    Plate the sliced steak with a serving of roasted sweet potato cubes and broccoli. Enjoy your balanced, nutrient-packed lunch!

Grilled Top Round Steak with Roasted Sweet Potatoes and Broccoli

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

Grilled Top Round Steak with Roasted Sweet Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Top Round Steak with Roasted Sweet Potatoes and Broccoli

Enjoy a balanced plate featuring a lean grilled top round steak paired with caramelized, roasted sweet potatoes and tender, lightly roasted broccoli. This dish brings together savory, natural flavors with a hint of smoky char from the grill, making it a nutrient-packed and satisfying lunch.

NUTRITION

496kcal
Protein
65.5g
Fat
11.6g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces top round steak

1 small sweet potato (approx. 100g)

1 cup broccoli (approx. 91g)

Olive oil cooking spray

Salt (pinch)

Black pepper (pinch)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash the sweet potato thoroughly and cut it into 1/2-inch cubes. Toss the cubes lightly with olive oil cooking spray, a pinch of salt, and black pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    While the sweet potatoes roast, preheat your grill or grill pan over medium-high heat.

  • 5

    Season the top round steak generously with salt and black pepper on both sides.

  • 6

    Grill the steak for about 4-5 minutes per side for medium-rare (adjust timing for desired doneness). Once cooked, let it rest for a few minutes before slicing.

  • 7

    For the broccoli, either steam it until it is bright green and just tender (about 4-5 minutes) or toss it with a light spray of olive oil, season with salt and pepper, and roast it in the oven alongside the sweet potatoes for the last 10 minutes.

  • 8

    Plate the sliced steak with a serving of roasted sweet potato cubes and broccoli. Enjoy your balanced, nutrient-packed lunch!