Garlic Herb Pan-Seared Steak with Roasted Asparagus and Sweet Potato

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

Garlic Herb Pan-Seared Steak with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Garlic Herb Pan-Seared Steak with Roasted Asparagus and Sweet Potato

Enjoy a hearty dish featuring a succulent garlic herb pan-seared steak complemented by perfectly roasted asparagus and a tender, lightly seasoned sweet potato. This balanced plate is a celebration of robust flavors and satisfying textures, making it a nutritious option for any dinner.

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NUTRITION

419kcal
Protein
39.7g
Fat
16.9g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 medium Sweet Potato

8 spears Asparagus

1 tsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Meanwhile, scrub the sweet potato and asparagus. Cut the sweet potato into roughly 1/2-inch thick rounds and trim the woody ends off the asparagus.

  • 2

    Place the sweet potato rounds and asparagus on a baking tray. Drizzle with half of the olive oil, sprinkle with a pinch of salt, and set aside.

  • 3

    Roast the vegetables in the preheated oven for around 20-25 minutes, until the sweet potato is tender and the asparagus is slightly crisp and charred at the edges.

  • 4

    While vegetables roast, pat the steak dry with paper towels. Season both sides generously with salt, black pepper, mixed herbs, and minced garlic (press or lightly crush the garlic before applying).

  • 5

    Heat a skillet over medium-high heat and add the remaining olive oil. Once the oil is shimmering, add the steak. Sear for about 3-4 minutes on each side for medium-rare (adjust time based on your preferred doneness).

  • 6

    Remove the steak from the skillet and let it rest for 5 minutes to allow the juices to redistribute.

  • 7

    Plate the steak alongside the roasted sweet potato and asparagus. Optionally drizzle any pan juices over the steak for added flavor and serve immediately.

Garlic Herb Pan-Seared Steak with Roasted Asparagus and Sweet Potato

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

Garlic Herb Pan-Seared Steak with Roasted Asparagus and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Garlic Herb Pan-Seared Steak with Roasted Asparagus and Sweet Potato

Enjoy a hearty dish featuring a succulent garlic herb pan-seared steak complemented by perfectly roasted asparagus and a tender, lightly seasoned sweet potato. This balanced plate is a celebration of robust flavors and satisfying textures, making it a nutritious option for any dinner.

NUTRITION

419kcal
Protein
39.7g
Fat
16.9g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 medium Sweet Potato

8 spears Asparagus

1 tsp Olive Oil

2 cloves Garlic

1 tsp Mixed Dried Herbs

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F. Meanwhile, scrub the sweet potato and asparagus. Cut the sweet potato into roughly 1/2-inch thick rounds and trim the woody ends off the asparagus.

  • 2

    Place the sweet potato rounds and asparagus on a baking tray. Drizzle with half of the olive oil, sprinkle with a pinch of salt, and set aside.

  • 3

    Roast the vegetables in the preheated oven for around 20-25 minutes, until the sweet potato is tender and the asparagus is slightly crisp and charred at the edges.

  • 4

    While vegetables roast, pat the steak dry with paper towels. Season both sides generously with salt, black pepper, mixed herbs, and minced garlic (press or lightly crush the garlic before applying).

  • 5

    Heat a skillet over medium-high heat and add the remaining olive oil. Once the oil is shimmering, add the steak. Sear for about 3-4 minutes on each side for medium-rare (adjust time based on your preferred doneness).

  • 6

    Remove the steak from the skillet and let it rest for 5 minutes to allow the juices to redistribute.

  • 7

    Plate the steak alongside the roasted sweet potato and asparagus. Optionally drizzle any pan juices over the steak for added flavor and serve immediately.