Seared Steak Salad with Roasted Sweet Potatoes and Mixed Greens

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

Seared Steak Salad with Roasted Sweet Potatoes and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Roasted Sweet Potatoes and Mixed Greens

Enjoy a vibrant seared steak salad featuring tender, perfectly seasoned steak mingled with sweet roasted potatoes and a crisp medley of mixed greens, cherry tomatoes, and red onion. A light lemon-olive oil dressing ties the flavors together for a satisfying and balanced meal that delights the palate.

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NUTRITION

526kcal
Protein
51.1g
Fat
18.7g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Steak (sirloin, lean)

150 g Sweet Potato

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/4 unit Red Onion

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into uniform cubes. Toss with a pinch of salt and a tiny drizzle of olive oil, then spread on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway for even cooking.

  • 3

    While the sweet potatoes are roasting, season the steak with salt and pepper on both sides.

  • 4

    Heat a skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side (depending on thickness) for a medium-rare finish, or adjust to your preferred doneness. Remove the steak and let it rest for about 5 minutes.

  • 5

    In a large bowl, combine the mixed greens, halved cherry tomatoes, and thinly sliced red onion.

  • 6

    Slice the steak thinly against the grain and add it to the bowl along with the roasted sweet potatoes.

  • 7

    Drizzle the salad with lemon juice and the remaining 1/2 teaspoon olive oil, then gently toss to coat all ingredients evenly.

  • 8

    Serve immediately while the warm elements complement the crisp greens for a balanced and flavorful meal.

Seared Steak Salad with Roasted Sweet Potatoes and Mixed Greens

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

Seared Steak Salad with Roasted Sweet Potatoes and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Seared Steak Salad with Roasted Sweet Potatoes and Mixed Greens

Enjoy a vibrant seared steak salad featuring tender, perfectly seasoned steak mingled with sweet roasted potatoes and a crisp medley of mixed greens, cherry tomatoes, and red onion. A light lemon-olive oil dressing ties the flavors together for a satisfying and balanced meal that delights the palate.

NUTRITION

526kcal
Protein
51.1g
Fat
18.7g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Steak (sirloin, lean)

150 g Sweet Potato

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/4 unit Red Onion

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Peel and dice the sweet potato into uniform cubes. Toss with a pinch of salt and a tiny drizzle of olive oil, then spread on a baking sheet.

  • 2

    Roast the sweet potato in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway for even cooking.

  • 3

    While the sweet potatoes are roasting, season the steak with salt and pepper on both sides.

  • 4

    Heat a skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side (depending on thickness) for a medium-rare finish, or adjust to your preferred doneness. Remove the steak and let it rest for about 5 minutes.

  • 5

    In a large bowl, combine the mixed greens, halved cherry tomatoes, and thinly sliced red onion.

  • 6

    Slice the steak thinly against the grain and add it to the bowl along with the roasted sweet potatoes.

  • 7

    Drizzle the salad with lemon juice and the remaining 1/2 teaspoon olive oil, then gently toss to coat all ingredients evenly.

  • 8

    Serve immediately while the warm elements complement the crisp greens for a balanced and flavorful meal.