Seared Ribeye Steak with Roasted Broccoli and Garlic Sweet Potato Wedges

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

Seared Ribeye Steak with Roasted Broccoli and Garlic Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Seared Ribeye Steak with Roasted Broccoli and Garlic Sweet Potato Wedges

Savor the rich, juicy flavor of a perfectly seared ribeye steak paired with tender roasted broccoli and crispy garlic-infused sweet potato wedges. This balanced dinner offers a delightful combination of savory and subtly sweet, ensuring a delicious and nutritious finish to your day.

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NUTRITION

619kcal
Protein
39.9g
Fat
40.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ribeye Steak

1 cup Broccoli Florets

100g Sweet Potato

1 clove Garlic

1 tbsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the sweet potato into wedges and toss with half of the olive oil, minced garlic, salt, and pepper.

  • 3

    Place the sweet potato wedges on a baking sheet and roast in the oven for about 20-25 minutes, turning halfway through until tender and slightly crisp.

  • 4

    While the sweet potato is roasting, toss broccoli florets with a drizzle of olive oil, salt, and pepper, and spread them on another baking sheet.

  • 5

    Roast the broccoli in the oven for about 15 minutes, or until tender with a slight char.

  • 6

    Season the ribeye steak generously with salt and pepper on both sides.

  • 7

    Heat a skillet over medium-high heat and add the remaining olive oil. Once the oil is shimmering, sear the ribeye steak for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your preferred doneness.

  • 8

    Allow the steak to rest for 5 minutes before slicing.

  • 9

    Plate the sliced ribeye alongside the roasted broccoli and garlic sweet potato wedges. Serve immediately and enjoy your nutrient-packed dinner.

Seared Ribeye Steak with Roasted Broccoli and Garlic Sweet Potato Wedges

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

Seared Ribeye Steak with Roasted Broccoli and Garlic Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Seared Ribeye Steak with Roasted Broccoli and Garlic Sweet Potato Wedges

Savor the rich, juicy flavor of a perfectly seared ribeye steak paired with tender roasted broccoli and crispy garlic-infused sweet potato wedges. This balanced dinner offers a delightful combination of savory and subtly sweet, ensuring a delicious and nutritious finish to your day.

NUTRITION

619kcal
Protein
39.9g
Fat
40.7g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Ribeye Steak

1 cup Broccoli Florets

100g Sweet Potato

1 clove Garlic

1 tbsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the sweet potato into wedges and toss with half of the olive oil, minced garlic, salt, and pepper.

  • 3

    Place the sweet potato wedges on a baking sheet and roast in the oven for about 20-25 minutes, turning halfway through until tender and slightly crisp.

  • 4

    While the sweet potato is roasting, toss broccoli florets with a drizzle of olive oil, salt, and pepper, and spread them on another baking sheet.

  • 5

    Roast the broccoli in the oven for about 15 minutes, or until tender with a slight char.

  • 6

    Season the ribeye steak generously with salt and pepper on both sides.

  • 7

    Heat a skillet over medium-high heat and add the remaining olive oil. Once the oil is shimmering, sear the ribeye steak for about 3-4 minutes per side for medium-rare, or adjust the cooking time according to your preferred doneness.

  • 8

    Allow the steak to rest for 5 minutes before slicing.

  • 9

    Plate the sliced ribeye alongside the roasted broccoli and garlic sweet potato wedges. Serve immediately and enjoy your nutrient-packed dinner.