Tender Pan-Seared Elk Ribeye with Roasted Asparagus and Sweet Potatoes

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

Tender Pan-Seared Elk Ribeye with Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Elk Ribeye with Roasted Asparagus and Sweet Potatoes

Savor the richly flavored elk ribeye, pan-seared to perfection with a crisp exterior and tender inside. Paired with roasted asparagus spears and lightly seasoned sweet potatoes, this dish delivers a satisfying blend of savory and subtly sweet notes, making it a well-balanced meal for a wholesome dinner.

Try 3 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
39g
Fat
12.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Elk Ribeye (142 g)

5 spears Asparagus (85 g)

4 oz Sweet Potato (113 g)

1 tsp Olive Oil (4.5 g)

Pinch of Salt

Pinch of Black Pepper

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Start by peeling and cutting the sweet potato into 1/2-inch cubes and trim the woody ends off the asparagus.

  • 3

    Place the sweet potato cubes on a baking sheet, drizzle with half the olive oil, and season with a pinch of salt and black pepper. Toss to coat evenly.

  • 4

    Roast the sweet potatoes in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, pat the elk ribeye dry with paper towels and season both sides with a pinch of salt and black pepper.

  • 6

    Heat a skillet over medium-high heat and add the remaining olive oil. Once the oil is shimmering, sear the elk ribeye for about 3-4 minutes on each side for medium-rare, or adjust time for your desired doneness. Remove from heat and let it rest for a few minutes.

  • 7

    In the same skillet or on a separate baking tray, add the asparagus with a light drizzle of olive oil and season with salt and pepper. Roast in the oven for about 8-10 minutes until tender but still crisp.

  • 8

    To plate, slice the elk ribeye if desired and serve alongside the roasted asparagus and sweet potatoes. Enjoy your balanced and flavorful meal!

Tender Pan-Seared Elk Ribeye with Roasted Asparagus and Sweet Potatoes

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

Tender Pan-Seared Elk Ribeye with Roasted Asparagus and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Tender Pan-Seared Elk Ribeye with Roasted Asparagus and Sweet Potatoes

Savor the richly flavored elk ribeye, pan-seared to perfection with a crisp exterior and tender inside. Paired with roasted asparagus spears and lightly seasoned sweet potatoes, this dish delivers a satisfying blend of savory and subtly sweet notes, making it a well-balanced meal for a wholesome dinner.

NUTRITION

362kcal
Protein
39g
Fat
12.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Elk Ribeye (142 g)

5 spears Asparagus (85 g)

4 oz Sweet Potato (113 g)

1 tsp Olive Oil (4.5 g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Start by peeling and cutting the sweet potato into 1/2-inch cubes and trim the woody ends off the asparagus.

  • 3

    Place the sweet potato cubes on a baking sheet, drizzle with half the olive oil, and season with a pinch of salt and black pepper. Toss to coat evenly.

  • 4

    Roast the sweet potatoes in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

  • 5

    Meanwhile, pat the elk ribeye dry with paper towels and season both sides with a pinch of salt and black pepper.

  • 6

    Heat a skillet over medium-high heat and add the remaining olive oil. Once the oil is shimmering, sear the elk ribeye for about 3-4 minutes on each side for medium-rare, or adjust time for your desired doneness. Remove from heat and let it rest for a few minutes.

  • 7

    In the same skillet or on a separate baking tray, add the asparagus with a light drizzle of olive oil and season with salt and pepper. Roast in the oven for about 8-10 minutes until tender but still crisp.

  • 8

    To plate, slice the elk ribeye if desired and serve alongside the roasted asparagus and sweet potatoes. Enjoy your balanced and flavorful meal!