YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Roasted Sweet Potatoes
Enjoy a balanced, light yet satisfying lunch featuring tender grilled lean steak atop a bed of fresh mixed greens, accompanied by golden roasted sweet potatoes and a drizzle of olive oil dressing. This vibrant dish offers a delightful mix of textures and flavors, bringing together the heartiness of steak with the natural sweetness of roasted potatoes and the crisp freshness of greens.
INGREDIENTS
1.5 oz Lean Sirloin Steak
1 slice Whole Grain Bread
0.75 cup Sweet Potato, diced
1.5 cup Mixed Greens
3 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F.
Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 teaspoon of olive oil, salt, and pepper, then spread on a baking sheet.
Roast the sweet potatoes for about 20-25 minutes or until tender and slightly caramelized, stirring halfway through.
While the potatoes roast, season the lean sirloin steak with salt, pepper, and your preferred herbs or spices.
Grill the steak on medium-high heat for about 2-3 minutes per side for a slightly rare center, or to your desired doneness. Let the steak rest for a few minutes before slicing thinly.
Tear the whole grain bread into small crouton-sized pieces and toast lightly in a dry skillet or oven if desired.
In a large bowl, combine the mixed greens with the roasted sweet potatoes and toasted bread pieces.
Drizzle the remaining olive oil (approximately 2 teaspoons) over the salad as a light dressing, and toss gently.
Top the salad with the sliced grilled steak. Serve immediately and enjoy your nutrient-packed, flavorful lunch.