Pan-Seared Steak with Roasted Asparagus and Sweet Potato

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

Pan-Seared Steak with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Roasted Asparagus and Sweet Potato

Savor the flavors of a perfectly pan-seared lean steak paired with tender roasted asparagus and a sweet, caramelized baked sweet potato. This light yet satisfying dish brings together a balance of savory meat with fresh vegetables and a hint of natural sweetness, all brought together with a drizzle of olive oil.

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NUTRITION

360kcal
Protein
32.2g
Fat
14.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

100 grams Asparagus

100 grams Sweet Potato

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into uniform cubes. Toss them lightly in half of the olive oil, and season with a pinch of salt and pepper.

  • 3

    Place the sweet potato cubes on the baking sheet and roast in the oven for about 20-25 minutes until tender and lightly caramelized, stirring once halfway.

  • 4

    While the sweet potato is roasting, prepare the asparagus by trimming off the woody ends. Drizzle with a small amount of olive oil and season with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the steak. Sear the steak for about 3-4 minutes on each side for medium-rare, adjusting the time to your desired doneness.

  • 6

    Let the steak rest for 5 minutes before slicing against the grain.

  • 7

    Quickly sauté the asparagus in the same skillet for about 2-3 minutes until just tender but still crisp.

  • 8

    Plate the sliced steak with a side of roasted sweet potato and sautéed asparagus. Optionally, drizzle with any pan juices remaining from the steak for an extra burst of flavor.

Pan-Seared Steak with Roasted Asparagus and Sweet Potato

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

Pan-Seared Steak with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Roasted Asparagus and Sweet Potato

Savor the flavors of a perfectly pan-seared lean steak paired with tender roasted asparagus and a sweet, caramelized baked sweet potato. This light yet satisfying dish brings together a balance of savory meat with fresh vegetables and a hint of natural sweetness, all brought together with a drizzle of olive oil.

NUTRITION

360kcal
Protein
32.2g
Fat
14.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

100 grams Asparagus

100 grams Sweet Potato

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into uniform cubes. Toss them lightly in half of the olive oil, and season with a pinch of salt and pepper.

  • 3

    Place the sweet potato cubes on the baking sheet and roast in the oven for about 20-25 minutes until tender and lightly caramelized, stirring once halfway.

  • 4

    While the sweet potato is roasting, prepare the asparagus by trimming off the woody ends. Drizzle with a small amount of olive oil and season with salt and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, add the steak. Sear the steak for about 3-4 minutes on each side for medium-rare, adjusting the time to your desired doneness.

  • 6

    Let the steak rest for 5 minutes before slicing against the grain.

  • 7

    Quickly sauté the asparagus in the same skillet for about 2-3 minutes until just tender but still crisp.

  • 8

    Plate the sliced steak with a side of roasted sweet potato and sautéed asparagus. Optionally, drizzle with any pan juices remaining from the steak for an extra burst of flavor.