Steak with Roasted Sweet Potatoes and Crispy Brussels Sprouts

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

Steak with Roasted Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Steak with Roasted Sweet Potatoes and Crispy Brussels Sprouts

Savor a balanced plate featuring a lean, succulent steak paired with tender roasted sweet potatoes and crispy Brussels sprouts drizzled with olive oil. The dish offers a delightful mix of savory and sweet flavors, with a satisfying crunch in every bite.

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NUTRITION

418kcal
Protein
35g
Fat
16.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

100 g Sweet Potato

1 cup Brussels Sprouts

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into 1/2-inch pieces; rinse and trim the Brussels sprouts, halving them if large.

  • 3

    Place the sweet potato cubes and Brussels sprouts on a baking sheet. Drizzle with olive oil, then season with a pinch of salt and pepper.

  • 4

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through for even cooking until tender and slightly crispy on the edges.

  • 5

    While the vegetables roast, season the 4 oz sirloin steak with salt and pepper or your favorite seasonings.

  • 6

    Heat a skillet over medium-high heat. Once hot, add the steak and cook approximately 3-4 minutes per side for medium-rare, adjusting the time based on thickness and desired doneness.

  • 7

    Let the steak rest for a few minutes before slicing against the grain.

  • 8

    Plate the sliced steak alongside the roasted vegetables. Serve immediately and enjoy!

Steak with Roasted Sweet Potatoes and Crispy Brussels Sprouts

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

Steak with Roasted Sweet Potatoes and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Steak with Roasted Sweet Potatoes and Crispy Brussels Sprouts

Savor a balanced plate featuring a lean, succulent steak paired with tender roasted sweet potatoes and crispy Brussels sprouts drizzled with olive oil. The dish offers a delightful mix of savory and sweet flavors, with a satisfying crunch in every bite.

NUTRITION

418kcal
Protein
35g
Fat
16.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Sirloin Steak

100 g Sweet Potato

1 cup Brussels Sprouts

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel (if desired) and cube the sweet potato into 1/2-inch pieces; rinse and trim the Brussels sprouts, halving them if large.

  • 3

    Place the sweet potato cubes and Brussels sprouts on a baking sheet. Drizzle with olive oil, then season with a pinch of salt and pepper.

  • 4

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through for even cooking until tender and slightly crispy on the edges.

  • 5

    While the vegetables roast, season the 4 oz sirloin steak with salt and pepper or your favorite seasonings.

  • 6

    Heat a skillet over medium-high heat. Once hot, add the steak and cook approximately 3-4 minutes per side for medium-rare, adjusting the time based on thickness and desired doneness.

  • 7

    Let the steak rest for a few minutes before slicing against the grain.

  • 8

    Plate the sliced steak alongside the roasted vegetables. Serve immediately and enjoy!