Herb-Crusted Steak Bowl with Roasted Potatoes and Yogurt Sauce

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

Herb-Crusted Steak Bowl with Roasted Potatoes and Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Steak Bowl with Roasted Potatoes and Yogurt Sauce

A satisfying bowl featuring tender herb-crusted lean sirloin steak paired with crispy roasted potatoes and a refreshing, tangy Greek yogurt sauce. This meal balances savory, earthy flavors with a light, creamy finish—perfect for a wholesome dinner or versatile enough for breakfast or lunch.

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NUTRITION

385kcal
Protein
38.8g
Fat
13.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

100g Baby Potatoes

1 tsp Olive Oil

3 oz Plain Nonfat Greek Yogurt

1 tbsp Fresh Parsley

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the baby potatoes with olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the potatoes in the preheated oven for about 20-25 minutes, or until they are tender and lightly browned.

  • 4

    While the potatoes roast, pat the steak dry and season both sides with salt, pepper, chopped rosemary, thyme, and parsley to form an herb crust.

  • 5

    Heat a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side for medium-rare, or longer to reach your desired doneness.

  • 6

    Remove the steak from the skillet and let it rest for a few minutes before slicing into strips.

  • 7

    In a small bowl, stir the Greek yogurt with a pinch of salt and extra chopped herbs if desired to make the sauce.

  • 8

    Assemble the bowl by placing the roasted potatoes at the base, topping with sliced steak, and drizzling with the yogurt sauce. Serve immediately.

Herb-Crusted Steak Bowl with Roasted Potatoes and Yogurt Sauce

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

Herb-Crusted Steak Bowl with Roasted Potatoes and Yogurt Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Steak Bowl with Roasted Potatoes and Yogurt Sauce

A satisfying bowl featuring tender herb-crusted lean sirloin steak paired with crispy roasted potatoes and a refreshing, tangy Greek yogurt sauce. This meal balances savory, earthy flavors with a light, creamy finish—perfect for a wholesome dinner or versatile enough for breakfast or lunch.

NUTRITION

385kcal
Protein
38.8g
Fat
13.6g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

100g Baby Potatoes

1 tsp Olive Oil

3 oz Plain Nonfat Greek Yogurt

1 tbsp Fresh Parsley

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the baby potatoes with olive oil, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the potatoes in the preheated oven for about 20-25 minutes, or until they are tender and lightly browned.

  • 4

    While the potatoes roast, pat the steak dry and season both sides with salt, pepper, chopped rosemary, thyme, and parsley to form an herb crust.

  • 5

    Heat a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side for medium-rare, or longer to reach your desired doneness.

  • 6

    Remove the steak from the skillet and let it rest for a few minutes before slicing into strips.

  • 7

    In a small bowl, stir the Greek yogurt with a pinch of salt and extra chopped herbs if desired to make the sauce.

  • 8

    Assemble the bowl by placing the roasted potatoes at the base, topping with sliced steak, and drizzling with the yogurt sauce. Serve immediately.