Chili-Lime Steak with Roasted Sweet Potato and Black Bean Hash

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

Chili-Lime Steak with Roasted Sweet Potato and Black Bean Hash

YOUR SOLIN GENERATED RECIPE

Chili-Lime Steak with Roasted Sweet Potato and Black Bean Hash

Enjoy a vibrant dish featuring tender, chili-lime marinated flank steak paired with a colorful hash of roasted sweet potato, black beans, red bell pepper, and red onion. The dish delivers a balanced mix of protein and carbs with a punch of citrus and spice, making it both satisfying and nutritious.

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NUTRITION

448kcal
Protein
36.0g
Fat
12.5g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 medium Sweet Potato

1/4 cup Black Beans

1/4 medium Red Bell Pepper

1/4 small Red Onion

1/2 tsp Olive Oil

2 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss them with a small drizzle of olive oil, salt, pepper, and half of the chili powder and cumin.

  • 3

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

  • 4

    While the sweet potato roasts, prepare the steak. In a small bowl, combine lime juice, remaining chili powder, cumin, salt, and pepper. Rub this marinade evenly over the 4 oz flank steak.

  • 5

    Heat a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Once cooked, let the steak rest for a few minutes before slicing thinly against the grain.

  • 6

    In the same skillet, add the chopped red bell pepper and red onion. Sauté for 2-3 minutes until they start to soften.

  • 7

    Stir in the black beans and roasted sweet potato cubes to the skillet. Toss everything together gently to combine flavors.

  • 8

    Plate the black bean hash and top with the sliced chili-lime steak. Serve immediately and enjoy the dynamic blend of flavors.

Chili-Lime Steak with Roasted Sweet Potato and Black Bean Hash

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

Chili-Lime Steak with Roasted Sweet Potato and Black Bean Hash

YOUR SOLIN GENERATED RECIPE

Chili-Lime Steak with Roasted Sweet Potato and Black Bean Hash

Enjoy a vibrant dish featuring tender, chili-lime marinated flank steak paired with a colorful hash of roasted sweet potato, black beans, red bell pepper, and red onion. The dish delivers a balanced mix of protein and carbs with a punch of citrus and spice, making it both satisfying and nutritious.

NUTRITION

448kcal
Protein
36.0g
Fat
12.5g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 medium Sweet Potato

1/4 cup Black Beans

1/4 medium Red Bell Pepper

1/4 small Red Onion

1/2 tsp Olive Oil

2 tbsp Lime Juice

1 tsp Chili Powder

1 tsp Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss them with a small drizzle of olive oil, salt, pepper, and half of the chili powder and cumin.

  • 3

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

  • 4

    While the sweet potato roasts, prepare the steak. In a small bowl, combine lime juice, remaining chili powder, cumin, salt, and pepper. Rub this marinade evenly over the 4 oz flank steak.

  • 5

    Heat a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Once cooked, let the steak rest for a few minutes before slicing thinly against the grain.

  • 6

    In the same skillet, add the chopped red bell pepper and red onion. Sauté for 2-3 minutes until they start to soften.

  • 7

    Stir in the black beans and roasted sweet potato cubes to the skillet. Toss everything together gently to combine flavors.

  • 8

    Plate the black bean hash and top with the sliced chili-lime steak. Serve immediately and enjoy the dynamic blend of flavors.