Pan-Seared New York Strip Steak with Crispy Roasted Brussels Sprouts and Sweet Potato

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

Pan-Seared New York Strip Steak with Crispy Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared New York Strip Steak with Crispy Roasted Brussels Sprouts and Sweet Potato

Savor a beautifully pan-seared New York strip steak paired with crispy roasted Brussels sprouts and tender sweet potato. The dish offers an enticing mix of savory, caramelized flavors and perfectly roasted vegetables that make every bite a delight.

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NUTRITION

413kcal
Protein
33.1g
Fat
24.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces New York Strip Steak

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Trim and halve the Brussels sprouts. Peel the sweet potato and cut into 1/2-inch slices or cubes for even roasting.

  • 3

    Place the Brussels sprouts and sweet potato on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly crispy.

  • 5

    While the vegetables roast, pat the New York strip steak dry with paper towels. Season both sides with salt and black pepper.

  • 6

    Heat a heavy skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side for medium-rare, or adjust the time to reach your desired doneness.

  • 7

    Remove the steak from the skillet and allow it to rest for 5 minutes before slicing.

  • 8

    Plate a serving of the roasted Brussels sprouts and sweet potato alongside slices of the pan-seared steak. Serve immediately.

Pan-Seared New York Strip Steak with Crispy Roasted Brussels Sprouts and Sweet Potato

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

Pan-Seared New York Strip Steak with Crispy Roasted Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared New York Strip Steak with Crispy Roasted Brussels Sprouts and Sweet Potato

Savor a beautifully pan-seared New York strip steak paired with crispy roasted Brussels sprouts and tender sweet potato. The dish offers an enticing mix of savory, caramelized flavors and perfectly roasted vegetables that make every bite a delight.

NUTRITION

413kcal
Protein
33.1g
Fat
24.2g
Carbs
20.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces New York Strip Steak

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tbsp Olive Oil

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Trim and halve the Brussels sprouts. Peel the sweet potato and cut into 1/2-inch slices or cubes for even roasting.

  • 3

    Place the Brussels sprouts and sweet potato on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and slightly crispy.

  • 5

    While the vegetables roast, pat the New York strip steak dry with paper towels. Season both sides with salt and black pepper.

  • 6

    Heat a heavy skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side for medium-rare, or adjust the time to reach your desired doneness.

  • 7

    Remove the steak from the skillet and allow it to rest for 5 minutes before slicing.

  • 8

    Plate a serving of the roasted Brussels sprouts and sweet potato alongside slices of the pan-seared steak. Serve immediately.