Seared Sirloin Steak with Roasted Brussels Sprouts and Sweet Potato Mash

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

Seared Sirloin Steak with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Roasted Brussels Sprouts and Sweet Potato Mash

Enjoy a balanced and flavorsome plate featuring tender seared sirloin steak paired with roasted Brussels sprouts and velvety sweet potato mash. The lightly seasoned steak, with its juicy interior and crispy seared exterior, harmonizes beautifully with the earthy sweetness of mashed sweet potato and the slight crunch of roasted Brussels sprouts.

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NUTRITION

440kcal
Protein
41.5g
Fat
19g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

1 cup Brussels Sprouts

1 tsp Olive Oil

1 medium Sweet Potato

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the sirloin steak lightly with salt, black pepper, and garlic powder. Let it come to room temperature for about 10 minutes.

  • 3

    Heat a skillet over medium-high heat. Sear the steak on each side for about 3-4 minutes to achieve a nice brown crust, then reduce heat and cook to your desired doneness. Remove the steak and let it rest.

  • 4

    While the steak rests, trim and halve the Brussels sprouts. Toss them with a pinch of salt, pepper, and a teaspoon of olive oil. Spread them out on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    For the sweet potato mash, peel and cube the sweet potato. Boil the cubes in lightly salted water for about 10-12 minutes until very tender. Drain and mash with a pinch of salt and a dash of garlic powder for extra flavor. If you desire a creamier mash, you can add a small splash of water or a non-dairy milk alternative.

  • 6

    Plate the seared steak alongside a generous serving of Brussels sprouts and a scoop of sweet potato mash. Serve immediately and enjoy your balanced dinner.

Seared Sirloin Steak with Roasted Brussels Sprouts and Sweet Potato Mash

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

Seared Sirloin Steak with Roasted Brussels Sprouts and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Roasted Brussels Sprouts and Sweet Potato Mash

Enjoy a balanced and flavorsome plate featuring tender seared sirloin steak paired with roasted Brussels sprouts and velvety sweet potato mash. The lightly seasoned steak, with its juicy interior and crispy seared exterior, harmonizes beautifully with the earthy sweetness of mashed sweet potato and the slight crunch of roasted Brussels sprouts.

NUTRITION

440kcal
Protein
41.5g
Fat
19g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin Steak

1 cup Brussels Sprouts

1 tsp Olive Oil

1 medium Sweet Potato

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the sirloin steak lightly with salt, black pepper, and garlic powder. Let it come to room temperature for about 10 minutes.

  • 3

    Heat a skillet over medium-high heat. Sear the steak on each side for about 3-4 minutes to achieve a nice brown crust, then reduce heat and cook to your desired doneness. Remove the steak and let it rest.

  • 4

    While the steak rests, trim and halve the Brussels sprouts. Toss them with a pinch of salt, pepper, and a teaspoon of olive oil. Spread them out on a baking sheet and roast in the preheated oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 5

    For the sweet potato mash, peel and cube the sweet potato. Boil the cubes in lightly salted water for about 10-12 minutes until very tender. Drain and mash with a pinch of salt and a dash of garlic powder for extra flavor. If you desire a creamier mash, you can add a small splash of water or a non-dairy milk alternative.

  • 6

    Plate the seared steak alongside a generous serving of Brussels sprouts and a scoop of sweet potato mash. Serve immediately and enjoy your balanced dinner.