YOUR SOLIN GENERATED RECIPE
Seared Steak with Roasted Sweet Potatoes and Mixed Greens
Enjoy a flavorful dinner featuring a perfectly seared 6 oz sirloin steak paired with oven-roasted sweet potatoes tossed in olive oil and finished with a crisp mixed greens salad lightly drizzled with balsamic vinegar. A balanced and satisfying meal that highlights the natural flavors of quality meat and the earthiness of sweet potatoes, elevated by a fresh, tangy salad.
INGREDIENTS
6 ounces Sirloin Steak
1 medium Sweet Potato
1.5 tablespoons Olive Oil
2 cups Mixed Greens
1 tablespoon Balsamic Vinegar
PREPARATION
Preheat your oven to 425°F (220°C).
Wash and scrub the sweet potato, then cut it into bite-sized cubes. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper.
Spread the sweet potato cubes on a baking sheet lined with parchment paper and roast in the oven for 25-30 minutes, turning halfway, until tender and slightly caramelized.
While the sweet potatoes roast, pat the 6 oz sirloin steak dry and season both sides with salt and pepper.
Heat a heavy skillet over medium-high heat. When the skillet is very hot, add 0.5 tablespoon of olive oil and sear the steak for about 3-4 minutes per side for a medium-rare finish (adjust timing based on thickness and preferred doneness). Allow the steak to rest for a few minutes after searing.
In a bowl, combine mixed greens with the balsamic vinegar, tossing to lightly coat.
Plate the seared steak with a generous serving of roasted sweet potatoes and a fresh mixed greens salad. Serve immediately and enjoy.