Tender Pan-Seared Steak with Crispy Roasted Asparagus and Sweet Potato

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

Tender Pan-Seared Steak with Crispy Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Steak with Crispy Roasted Asparagus and Sweet Potato

Enjoy a beautifully balanced plate featuring a tender, pan-seared steak served alongside crispy roasted asparagus and perfectly caramelized sweet potato cubes. This dish offers a harmonious blend of savory flavors and textures, making it a satisfying meal for any time of the day.

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NUTRITION

431kcal
Protein
40.1g
Fat
19.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin Steak

1 cup Asparagus

1/2 medium Sweet Potato

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and sweet potato.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes. Trim the asparagus by snapping off the woody ends.

  • 3

    In a bowl, toss the asparagus and sweet potato cubes with olive oil, salt, and pepper until well coated.

  • 4

    Spread the vegetables evenly on a baking sheet and roast for about 20-25 minutes, stirring once halfway through until the sweet potatoes are tender and asparagus is slightly crispy.

  • 5

    While the vegetables roast, season the steak generously on both sides with salt and pepper.

  • 6

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

  • 7

    Let the steak rest for 5 minutes before slicing.

  • 8

    Plate the sliced steak with the roasted asparagus and sweet potato cubes, and serve immediately.

Tender Pan-Seared Steak with Crispy Roasted Asparagus and Sweet Potato

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

Tender Pan-Seared Steak with Crispy Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Steak with Crispy Roasted Asparagus and Sweet Potato

Enjoy a beautifully balanced plate featuring a tender, pan-seared steak served alongside crispy roasted asparagus and perfectly caramelized sweet potato cubes. This dish offers a harmonious blend of savory flavors and textures, making it a satisfying meal for any time of the day.

NUTRITION

431kcal
Protein
40.1g
Fat
19.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef Tenderloin Steak

1 cup Asparagus

1/2 medium Sweet Potato

1 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus and sweet potato.

  • 2

    Peel the sweet potato and cut it into 1/2-inch cubes. Trim the asparagus by snapping off the woody ends.

  • 3

    In a bowl, toss the asparagus and sweet potato cubes with olive oil, salt, and pepper until well coated.

  • 4

    Spread the vegetables evenly on a baking sheet and roast for about 20-25 minutes, stirring once halfway through until the sweet potatoes are tender and asparagus is slightly crispy.

  • 5

    While the vegetables roast, season the steak generously on both sides with salt and pepper.

  • 6

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

  • 7

    Let the steak rest for 5 minutes before slicing.

  • 8

    Plate the sliced steak with the roasted asparagus and sweet potato cubes, and serve immediately.