Pan-Seared Ribeye with Roasted Sweet Potato

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

Pan-Seared Ribeye with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Roasted Sweet Potato

Savor the hearty flavors of a perfectly pan-seared ribeye steak paired with tender roasted sweet potato cubes. This dish balances the richness of beef with a touch of natural sweetness in every bite, enhanced with aromatic seasonings and a drizzle of olive oil.

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NUTRITION

481kcal
Protein
37.9g
Fat
31.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ribeye Steak

100g Sweet Potato, diced

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced sweet potato with half of the olive oil, a pinch of salt, and pepper in a bowl.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the sweet potato is roasting, pat the ribeye steak dry with a paper towel.

  • 5

    Season the steak on both sides with salt, black pepper, and garlic powder.

  • 6

    Heat the remaining olive oil in a heavy skillet over medium-high heat until shimmering.

  • 7

    Add the ribeye steak and sear for about 3-4 minutes on each side for a medium-rare finish (adjust time based on your preferred doneness).

  • 8

    Let the steak rest for 5 minutes before slicing.

  • 9

    Plate the sliced steak alongside the roasted sweet potatoes and serve immediately.

Pan-Seared Ribeye with Roasted Sweet Potato

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

Pan-Seared Ribeye with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Roasted Sweet Potato

Savor the hearty flavors of a perfectly pan-seared ribeye steak paired with tender roasted sweet potato cubes. This dish balances the richness of beef with a touch of natural sweetness in every bite, enhanced with aromatic seasonings and a drizzle of olive oil.

NUTRITION

481kcal
Protein
37.9g
Fat
31.1g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ribeye Steak

100g Sweet Potato, diced

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced sweet potato with half of the olive oil, a pinch of salt, and pepper in a bowl.

  • 3

    Spread the sweet potato cubes evenly on a baking sheet and roast in the oven for 20-25 minutes, until tender and slightly caramelized.

  • 4

    While the sweet potato is roasting, pat the ribeye steak dry with a paper towel.

  • 5

    Season the steak on both sides with salt, black pepper, and garlic powder.

  • 6

    Heat the remaining olive oil in a heavy skillet over medium-high heat until shimmering.

  • 7

    Add the ribeye steak and sear for about 3-4 minutes on each side for a medium-rare finish (adjust time based on your preferred doneness).

  • 8

    Let the steak rest for 5 minutes before slicing.

  • 9

    Plate the sliced steak alongside the roasted sweet potatoes and serve immediately.