Seared Steak with Roasted Sweet Potatoes and Steamed Broccoli with a Greek Yogurt Drizzle

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

Seared Steak with Roasted Sweet Potatoes and Steamed Broccoli with a Greek Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Sweet Potatoes and Steamed Broccoli with a Greek Yogurt Drizzle

Savor a perfectly seared top sirloin steak paired with tender roasted sweet potato cubes and fresh steamed broccoli, elevated by a tangy Greek yogurt drizzle. This plate blends robust meaty flavors with the natural sweetness of the potatoes and the bright freshness of broccoli, making for a balanced, nourishing dinner.

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NUTRITION

463kcal
Protein
41.3g
Fat
21.4g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 medium Sweet Potato

1 cup Broccoli

2 tbsp Nonfat Greek Yogurt

2 tsp Olive Oil

Salt and Pepper to taste

1 clove Garlic

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the sweet potatoes.

  • 2

    Peel (if desired) and cube the sweet potato evenly. Toss the cubes with 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the sweet potato on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    Season the top sirloin steak with salt, pepper, and minced garlic.

  • 5

    Heat a skillet over medium-high heat with the remaining 1 teaspoon of olive oil. Sear the steak for about 3-4 minutes per side for medium-rare (adjust time as needed for your preferred doneness). Remove the steak and let it rest for 5 minutes.

  • 6

    While the steak rests, steam the broccoli until bright green and tender, about 5 minutes.

  • 7

    In a small bowl, mix the Greek yogurt with lemon juice, a pinch of salt, and pepper to create a light drizzle.

  • 8

    Plate the seared steak with roasted sweet potatoes and steamed broccoli, then drizzle the yogurt mixture over the steak or serve it on the side.

Seared Steak with Roasted Sweet Potatoes and Steamed Broccoli with a Greek Yogurt Drizzle

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

Seared Steak with Roasted Sweet Potatoes and Steamed Broccoli with a Greek Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Sweet Potatoes and Steamed Broccoli with a Greek Yogurt Drizzle

Savor a perfectly seared top sirloin steak paired with tender roasted sweet potato cubes and fresh steamed broccoli, elevated by a tangy Greek yogurt drizzle. This plate blends robust meaty flavors with the natural sweetness of the potatoes and the bright freshness of broccoli, making for a balanced, nourishing dinner.

NUTRITION

463kcal
Protein
41.3g
Fat
21.4g
Carbs
38.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 medium Sweet Potato

1 cup Broccoli

2 tbsp Nonfat Greek Yogurt

2 tsp Olive Oil

Salt and Pepper to taste

1 clove Garlic

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the sweet potatoes.

  • 2

    Peel (if desired) and cube the sweet potato evenly. Toss the cubes with 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 3

    Spread the sweet potato on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    Season the top sirloin steak with salt, pepper, and minced garlic.

  • 5

    Heat a skillet over medium-high heat with the remaining 1 teaspoon of olive oil. Sear the steak for about 3-4 minutes per side for medium-rare (adjust time as needed for your preferred doneness). Remove the steak and let it rest for 5 minutes.

  • 6

    While the steak rests, steam the broccoli until bright green and tender, about 5 minutes.

  • 7

    In a small bowl, mix the Greek yogurt with lemon juice, a pinch of salt, and pepper to create a light drizzle.

  • 8

    Plate the seared steak with roasted sweet potatoes and steamed broccoli, then drizzle the yogurt mixture over the steak or serve it on the side.