Pan-Seared Ribeye Steak with Roasted Sweet Potatoes and Crispy Asparagus

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

Pan-Seared Ribeye Steak with Roasted Sweet Potatoes and Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye Steak with Roasted Sweet Potatoes and Crispy Asparagus

Savor the richness of a perfectly pan-seared ribeye steak paired with the natural sweetness of roasted sweet potatoes and the satisfying crunch of crispy asparagus. This dish is both hearty and balanced, ideal for a nutritious dinner that indulges your taste buds without overloading on calories.

Try 7 days free, then $12.99 / mo.

NUTRITION

417kcal
Protein
33.2g
Fat
26.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ribeye Steak

1 half medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into 1-inch pieces. Toss in a small bowl with half the olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender.

  • 4

    While the sweet potatoes are roasting, trim the asparagus ends. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, place the ribeye steak in the skillet and sear for about 3-4 minutes on each side for medium-rare (adjust the time to your preference).

  • 6

    In the last 5 minutes of the sweet potato roasting time, add the asparagus to the baking sheet, ensuring they spread out evenly.

  • 7

    Once the steak is cooked to your liking and the vegetables are roasted and crispy, remove everything from the heat.

  • 8

    Let the steak rest for a few minutes before slicing. Serve the sliced steak alongside the roasted sweet potatoes and crispy asparagus.

Pan-Seared Ribeye Steak with Roasted Sweet Potatoes and Crispy Asparagus

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

Pan-Seared Ribeye Steak with Roasted Sweet Potatoes and Crispy Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye Steak with Roasted Sweet Potatoes and Crispy Asparagus

Savor the richness of a perfectly pan-seared ribeye steak paired with the natural sweetness of roasted sweet potatoes and the satisfying crunch of crispy asparagus. This dish is both hearty and balanced, ideal for a nutritious dinner that indulges your taste buds without overloading on calories.

NUTRITION

417kcal
Protein
33.2g
Fat
26.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ribeye Steak

1 half medium Sweet Potato

1 cup Asparagus

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and cube the sweet potato into 1-inch pieces. Toss in a small bowl with half the olive oil, salt, and pepper.

  • 3

    Spread the sweet potato cubes on a baking sheet and roast in the oven for about 20-25 minutes until tender.

  • 4

    While the sweet potatoes are roasting, trim the asparagus ends. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 5

    Heat a skillet over medium-high heat. Once hot, place the ribeye steak in the skillet and sear for about 3-4 minutes on each side for medium-rare (adjust the time to your preference).

  • 6

    In the last 5 minutes of the sweet potato roasting time, add the asparagus to the baking sheet, ensuring they spread out evenly.

  • 7

    Once the steak is cooked to your liking and the vegetables are roasted and crispy, remove everything from the heat.

  • 8

    Let the steak rest for a few minutes before slicing. Serve the sliced steak alongside the roasted sweet potatoes and crispy asparagus.