Herb-Crusted NY Strip with Roasted Sweet Potato and Garlic Zucchini

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

Herb-Crusted NY Strip with Roasted Sweet Potato and Garlic Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Crusted NY Strip with Roasted Sweet Potato and Garlic Zucchini

Enjoy a savory plate featuring a tender NY strip steak encrusted with fragrant herbs, paired with perfectly roasted sweet potato and garlic-infused zucchini. This balanced meal offers robust flavors and textures, ideal for a satisfying dinner.

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NUTRITION

424kcal
Protein
33.8g
Fat
23.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces NY Strip Steak

1 medium Sweet Potato

1 cup sliced Zucchini

2 teaspoons Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables: Peel and cube the sweet potato into bite-sized pieces and slice the zucchini into rounds or half-moons.

  • 3

    In a bowl, combine the sweet potato cubes with 1 teaspoon olive oil, a pinch of dried rosemary, thyme, garlic powder, salt, and pepper. Toss until evenly coated.

  • 4

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

  • 5

    In another bowl, toss the sliced zucchini with 1 teaspoon olive oil, minced garlic, salt, and pepper.

  • 6

    Add the zucchini to the oven during the last 10-12 minutes of the sweet potato’s roasting time, until just tender.

  • 7

    Meanwhile, season the NY strip steak with a mix of chopped fresh or dried rosemary and thyme, garlic powder, salt, and pepper.

  • 8

    Heat a skillet over medium-high heat. Sear the steak for about 3-4 minutes on each side for medium-rare (adjust time according to your preference).

  • 9

    Let the steak rest for a few minutes before slicing.

  • 10

    Plate the roasted vegetables and top with slices of the herb-crusted NY strip steak. Serve warm and enjoy!

Herb-Crusted NY Strip with Roasted Sweet Potato and Garlic Zucchini

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

Herb-Crusted NY Strip with Roasted Sweet Potato and Garlic Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Crusted NY Strip with Roasted Sweet Potato and Garlic Zucchini

Enjoy a savory plate featuring a tender NY strip steak encrusted with fragrant herbs, paired with perfectly roasted sweet potato and garlic-infused zucchini. This balanced meal offers robust flavors and textures, ideal for a satisfying dinner.

NUTRITION

424kcal
Protein
33.8g
Fat
23.5g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces NY Strip Steak

1 medium Sweet Potato

1 cup sliced Zucchini

2 teaspoons Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the vegetables: Peel and cube the sweet potato into bite-sized pieces and slice the zucchini into rounds or half-moons.

  • 3

    In a bowl, combine the sweet potato cubes with 1 teaspoon olive oil, a pinch of dried rosemary, thyme, garlic powder, salt, and pepper. Toss until evenly coated.

  • 4

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

  • 5

    In another bowl, toss the sliced zucchini with 1 teaspoon olive oil, minced garlic, salt, and pepper.

  • 6

    Add the zucchini to the oven during the last 10-12 minutes of the sweet potato’s roasting time, until just tender.

  • 7

    Meanwhile, season the NY strip steak with a mix of chopped fresh or dried rosemary and thyme, garlic powder, salt, and pepper.

  • 8

    Heat a skillet over medium-high heat. Sear the steak for about 3-4 minutes on each side for medium-rare (adjust time according to your preference).

  • 9

    Let the steak rest for a few minutes before slicing.

  • 10

    Plate the roasted vegetables and top with slices of the herb-crusted NY strip steak. Serve warm and enjoy!