Seared Flank Steak with Roasted Broccoli and Sweet Potato

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

Seared Flank Steak with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Flank Steak with Roasted Broccoli and Sweet Potato

Enjoy a perfectly seared 4-ounce flank steak paired with tender, roasted broccoli and a half baked sweet potato. This dish delivers a satisfying blend of lean protein, vibrant vegetables, and naturally sweet tuber, packed into a nutrient-rich dinner that pleases both the palate and your fitness goals.

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NUTRITION

344kcal
Protein
31.6g
Fat
12.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Flank Steak

1 cup Roasted Broccoli

1/2 medium Sweet Potato, baked

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Peel and cut the sweet potato into 1/2-inch thick rounds or cubes. Toss with a bit of olive oil, salt, and pepper.

  • 3

    Cut the broccoli into florets, drizzle with olive oil, and season lightly with salt and pepper.

  • 4

    Place the sweet potato and broccoli on a baking sheet. Roast in the oven for about 20-25 minutes until vegetables are tender and slightly caramelized, stirring halfway through.

  • 5

    While the veggies roast, heat a skillet over medium-high heat. Pat the flank steak dry and season with salt and pepper.

  • 6

    Sear the flank steak for approximately 3-4 minutes on each side for medium-rare, adjusting time to your preference.

  • 7

    Let the steak rest for 5 minutes before slicing it thinly against the grain.

  • 8

    Plate the sliced steak with the roasted broccoli and sweet potato, and serve immediately.

Seared Flank Steak with Roasted Broccoli and Sweet Potato

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

Seared Flank Steak with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Flank Steak with Roasted Broccoli and Sweet Potato

Enjoy a perfectly seared 4-ounce flank steak paired with tender, roasted broccoli and a half baked sweet potato. This dish delivers a satisfying blend of lean protein, vibrant vegetables, and naturally sweet tuber, packed into a nutrient-rich dinner that pleases both the palate and your fitness goals.

NUTRITION

344kcal
Protein
31.6g
Fat
12.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4 ounces Flank Steak

1 cup Roasted Broccoli

1/2 medium Sweet Potato, baked

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Peel and cut the sweet potato into 1/2-inch thick rounds or cubes. Toss with a bit of olive oil, salt, and pepper.

  • 3

    Cut the broccoli into florets, drizzle with olive oil, and season lightly with salt and pepper.

  • 4

    Place the sweet potato and broccoli on a baking sheet. Roast in the oven for about 20-25 minutes until vegetables are tender and slightly caramelized, stirring halfway through.

  • 5

    While the veggies roast, heat a skillet over medium-high heat. Pat the flank steak dry and season with salt and pepper.

  • 6

    Sear the flank steak for approximately 3-4 minutes on each side for medium-rare, adjusting time to your preference.

  • 7

    Let the steak rest for 5 minutes before slicing it thinly against the grain.

  • 8

    Plate the sliced steak with the roasted broccoli and sweet potato, and serve immediately.