Herb-Marinated Grilled Skirt Steak with Roasted Sweet Potatoes and Crispy Broccoli

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

Herb-Marinated Grilled Skirt Steak with Roasted Sweet Potatoes and Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Skirt Steak with Roasted Sweet Potatoes and Crispy Broccoli

Savor a beautifully balanced plate featuring succulent skirt steak marinated in lemon, garlic, and fresh herbs, perfectly grilled to juicy perfection. Paired with tender roasted sweet potatoes and crispy broccoli, this dish delivers a delectable mix of savory and lightly sweet flavors with satisfying textures in every bite.

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NUTRITION

548kcal
Protein
33.9g
Fat
29.7g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Skirt Steak

1 cup diced Sweet Potato

1 cup broccoli florets

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Fresh Rosemary

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped rosemary with a pinch of salt and pepper.

  • 2

    Place the skirt steak in a shallow dish or resealable bag, and pour half of the marinade over the steak. Let it marinate in the refrigerator for at least 30 minutes, up to 2 hours.

  • 3

    Preheat your oven to 425°F. Toss the diced sweet potato with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet.

  • 4

    Roast the sweet potatoes in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 5

    While the sweet potatoes roast, preheat a grill or grill pan over medium-high heat. Brush the steak with the remaining marinade.

  • 6

    Grill the skirt steak for about 4-5 minutes per side for medium-rare, or adjust to your preferred doneness. Let the steak rest for a few minutes after grilling.

  • 7

    Meanwhile, lightly sauté or roast the broccoli florets with a bit of salt and pepper until they become crisp-tender, about 5-7 minutes.

  • 8

    Slice the steak thinly against the grain and serve alongside the crispy broccoli and roasted sweet potatoes.

Herb-Marinated Grilled Skirt Steak with Roasted Sweet Potatoes and Crispy Broccoli

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

Herb-Marinated Grilled Skirt Steak with Roasted Sweet Potatoes and Crispy Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Skirt Steak with Roasted Sweet Potatoes and Crispy Broccoli

Savor a beautifully balanced plate featuring succulent skirt steak marinated in lemon, garlic, and fresh herbs, perfectly grilled to juicy perfection. Paired with tender roasted sweet potatoes and crispy broccoli, this dish delivers a delectable mix of savory and lightly sweet flavors with satisfying textures in every bite.

NUTRITION

548kcal
Protein
33.9g
Fat
29.7g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Skirt Steak

1 cup diced Sweet Potato

1 cup broccoli florets

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped rosemary with a pinch of salt and pepper.

  • 2

    Place the skirt steak in a shallow dish or resealable bag, and pour half of the marinade over the steak. Let it marinate in the refrigerator for at least 30 minutes, up to 2 hours.

  • 3

    Preheat your oven to 425°F. Toss the diced sweet potato with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet.

  • 4

    Roast the sweet potatoes in the oven for about 20-25 minutes until tender and slightly caramelized.

  • 5

    While the sweet potatoes roast, preheat a grill or grill pan over medium-high heat. Brush the steak with the remaining marinade.

  • 6

    Grill the skirt steak for about 4-5 minutes per side for medium-rare, or adjust to your preferred doneness. Let the steak rest for a few minutes after grilling.

  • 7

    Meanwhile, lightly sauté or roast the broccoli florets with a bit of salt and pepper until they become crisp-tender, about 5-7 minutes.

  • 8

    Slice the steak thinly against the grain and serve alongside the crispy broccoli and roasted sweet potatoes.