Citrus-Garlic Grilled Steak with Crispy Roasted Sweet Potato Wedges and Creamy Avocado Crema

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

Citrus-Garlic Grilled Steak with Crispy Roasted Sweet Potato Wedges and Creamy Avocado Crema

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Grilled Steak with Crispy Roasted Sweet Potato Wedges and Creamy Avocado Crema

Enjoy a vibrant plate featuring a perfectly grilled top sirloin steak marinated in citrus and garlic, accompanied by crispy roasted sweet potato wedges and a luscious avocado crema. Each bite delivers a balance of tangy, savory, and creamy flavors that make for a wholesome, satisfying meal.

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NUTRITION

553kcal
Protein
37.9g
Fat
36g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak

0.5 medium Sweet Potato

1 tsp Olive Oil

1 half Avocado

1 oz Plain Non-Fat Greek Yogurt

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Lime Juice

Salt & Black Pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine lemon juice, minced garlic, salt, and black pepper to create the citrus-garlic marinade.

  • 2

    Place the top sirloin steak in a resealable bag or shallow dish and pour the marinade over it. Let it rest for 20-30 minutes to absorb the flavors.

  • 3

    Preheat your grill to medium-high heat. Grill the steak for about 4-5 minutes per side or until reaching your desired level of doneness. Remove and let it rest for a few minutes before slicing.

  • 4

    Preheat your oven to 425°F. Cut the sweet potato into wedges. Toss with olive oil, salt, and black pepper, and spread evenly on a baking sheet.

  • 5

    Roast the sweet potato wedges in the oven for 20-25 minutes, flipping halfway through until they are crispy on the edges.

  • 6

    For the avocado crema, blend the avocado with the Greek yogurt, lime juice, and a pinch of salt until smooth.

  • 7

    Plate the sliced steak with a side of crispy roasted sweet potato wedges and drizzle or dollop the creamy avocado crema on top. Serve immediately.

Citrus-Garlic Grilled Steak with Crispy Roasted Sweet Potato Wedges and Creamy Avocado Crema

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

Citrus-Garlic Grilled Steak with Crispy Roasted Sweet Potato Wedges and Creamy Avocado Crema

YOUR SOLIN GENERATED RECIPE

Citrus-Garlic Grilled Steak with Crispy Roasted Sweet Potato Wedges and Creamy Avocado Crema

Enjoy a vibrant plate featuring a perfectly grilled top sirloin steak marinated in citrus and garlic, accompanied by crispy roasted sweet potato wedges and a luscious avocado crema. Each bite delivers a balance of tangy, savory, and creamy flavors that make for a wholesome, satisfying meal.

NUTRITION

553kcal
Protein
37.9g
Fat
36g
Carbs
22.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak

0.5 medium Sweet Potato

1 tsp Olive Oil

1 half Avocado

1 oz Plain Non-Fat Greek Yogurt

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Lime Juice

Salt & Black Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine lemon juice, minced garlic, salt, and black pepper to create the citrus-garlic marinade.

  • 2

    Place the top sirloin steak in a resealable bag or shallow dish and pour the marinade over it. Let it rest for 20-30 minutes to absorb the flavors.

  • 3

    Preheat your grill to medium-high heat. Grill the steak for about 4-5 minutes per side or until reaching your desired level of doneness. Remove and let it rest for a few minutes before slicing.

  • 4

    Preheat your oven to 425°F. Cut the sweet potato into wedges. Toss with olive oil, salt, and black pepper, and spread evenly on a baking sheet.

  • 5

    Roast the sweet potato wedges in the oven for 20-25 minutes, flipping halfway through until they are crispy on the edges.

  • 6

    For the avocado crema, blend the avocado with the Greek yogurt, lime juice, and a pinch of salt until smooth.

  • 7

    Plate the sliced steak with a side of crispy roasted sweet potato wedges and drizzle or dollop the creamy avocado crema on top. Serve immediately.