YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Roasted Asparagus and Crispy Sweet Potatoes
Savor a perfectly pan-seared steak paired with tender roasted asparagus and crispy roasted sweet potatoes. This dish offers a delightful balance of savory meat, earthy vegetables, and a hint of natural sweetness from the potatoes – a wholesome and satisfying meal that's ideal for dinner.
INGREDIENTS
4.5 oz Lean Sirloin Steak (128g)
1 cup Asparagus (134g)
100g Sweet Potato
3 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Preheat your oven to 425°F.
Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 tsp olive oil, a pinch of salt, and garlic powder. Spread on a baking sheet lined with parchment paper.
Trim the asparagus ends and place them on another baking sheet. Drizzle with 1 tsp olive oil and season with a pinch of salt and black pepper.
Place both baking sheets in the oven. Roast the sweet potato cubes for 25-30 minutes until crispy, stirring halfway, and roast asparagus for about 12-15 minutes until tender.
While the vegetables roast, pat the steak dry with paper towels. Season both sides with salt and black pepper.
Heat 1 tsp olive oil in a heavy skillet over medium-high heat. Once the oil is shimmering, add the steak and sear for 3-4 minutes per side or until desired doneness is reached.
Let the steak rest for a few minutes before slicing against the grain.
Plate the sliced steak alongside the roasted asparagus and crispy sweet potatoes and enjoy your balanced, flavorful meal.