Pan-Seared Steak with Roasted Asparagus and Crispy Sweet Potatoes

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

Pan-Seared Steak with Roasted Asparagus and Crispy Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Roasted Asparagus and Crispy Sweet Potatoes

Enjoy a delightful plate featuring a perfectly pan-seared lean steak served alongside tender roasted asparagus and crispy sweet potatoes. This dish offers a wonderful balance of savory protein and naturally sweet, roasted vegetables with a subtle hint of olive oil.

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NUTRITION

392kcal
Protein
33.4g
Fat
13.9g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Steak

1 small Sweet Potato (approx. 150g)

1 cup Asparagus (approx. 134g)

1 teaspoon Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Peel and dice the sweet potato into small, even cubes. Trim the asparagus by snapping off the woody ends.

  • 3

    Toss the sweet potato cubes and asparagus with half of the olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until the sweet potatoes become crispy and the asparagus is tender.

  • 5

    While the vegetables roast, pat the steak dry with paper towels. Season both sides with salt and pepper.

  • 6

    Heat a skillet over medium-high heat and add the remaining half teaspoon of olive oil. Once shimmering, place the steak in the pan.

  • 7

    Sear the steak for about 3-4 minutes on each side for medium-rare, or adjust the time based on your desired doneness.

  • 8

    Remove the steak from the skillet and let it rest for a few minutes before slicing.

  • 9

    Plate the sliced steak alongside the roasted sweet potatoes and asparagus, and serve immediately.

Pan-Seared Steak with Roasted Asparagus and Crispy Sweet Potatoes

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

Pan-Seared Steak with Roasted Asparagus and Crispy Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Roasted Asparagus and Crispy Sweet Potatoes

Enjoy a delightful plate featuring a perfectly pan-seared lean steak served alongside tender roasted asparagus and crispy sweet potatoes. This dish offers a wonderful balance of savory protein and naturally sweet, roasted vegetables with a subtle hint of olive oil.

NUTRITION

392kcal
Protein
33.4g
Fat
13.9g
Carbs
35.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Top Sirloin Steak

1 small Sweet Potato (approx. 150g)

1 cup Asparagus (approx. 134g)

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Peel and dice the sweet potato into small, even cubes. Trim the asparagus by snapping off the woody ends.

  • 3

    Toss the sweet potato cubes and asparagus with half of the olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes until the sweet potatoes become crispy and the asparagus is tender.

  • 5

    While the vegetables roast, pat the steak dry with paper towels. Season both sides with salt and pepper.

  • 6

    Heat a skillet over medium-high heat and add the remaining half teaspoon of olive oil. Once shimmering, place the steak in the pan.

  • 7

    Sear the steak for about 3-4 minutes on each side for medium-rare, or adjust the time based on your desired doneness.

  • 8

    Remove the steak from the skillet and let it rest for a few minutes before slicing.

  • 9

    Plate the sliced steak alongside the roasted sweet potatoes and asparagus, and serve immediately.