Pan-Seared Steak with Balsamic Glazed Brussels Sprouts and Creamy Sweet Potato Mash

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

Pan-Seared Steak with Balsamic Glazed Brussels Sprouts and Creamy Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Balsamic Glazed Brussels Sprouts and Creamy Sweet Potato Mash

Savor the succulent 6-ounce top sirloin steak perfectly pan-seared to lock in rich juices, complemented by tangy balsamic glazed Brussels sprouts and a luxuriously creamy sweet potato mash. This dish marries savory protein with vibrant vegetables, creating a beautifully balanced plate that delights the senses.

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NUTRITION

541kcal
Protein
40g
Fat
25.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak (170g)

1 cup Brussels Sprouts (88g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tbsp Balsamic Vinegar (16g)

150g Sweet Potato, baked

1 tsp Unsalted Butter (5g)

Salt and Pepper, to taste

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PREPARATION

  • 1

    Season the 6 oz top sirloin steak generously with salt and pepper.

  • 2

    Heat a skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side or until desired doneness is reached. Remove the steak and let it rest.

  • 3

    In the same skillet, add 1 tsp of extra virgin olive oil. Toss in the Brussels sprouts and sauté until they begin to brown, about 4-5 minutes.

  • 4

    Drizzle 1 tbsp of balsamic vinegar over the Brussels sprouts, stirring to glaze them lightly, and cook for an additional 1-2 minutes. Remove from heat.

  • 5

    For the creamy sweet potato mash, scoop out the flesh of a baked sweet potato (approximately 150g) and mash it with 1 tsp unsalted butter until smooth. Season with a pinch of salt and pepper.

  • 6

    Plate the rested steak alongside a serving of glazed Brussels sprouts and a generous scoop of creamy sweet potato mash. Enjoy your balanced, flavorful meal.

Pan-Seared Steak with Balsamic Glazed Brussels Sprouts and Creamy Sweet Potato Mash

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

Pan-Seared Steak with Balsamic Glazed Brussels Sprouts and Creamy Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Balsamic Glazed Brussels Sprouts and Creamy Sweet Potato Mash

Savor the succulent 6-ounce top sirloin steak perfectly pan-seared to lock in rich juices, complemented by tangy balsamic glazed Brussels sprouts and a luxuriously creamy sweet potato mash. This dish marries savory protein with vibrant vegetables, creating a beautifully balanced plate that delights the senses.

NUTRITION

541kcal
Protein
40g
Fat
25.9g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak (170g)

1 cup Brussels Sprouts (88g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tbsp Balsamic Vinegar (16g)

150g Sweet Potato, baked

1 tsp Unsalted Butter (5g)

Salt and Pepper, to taste

PREPARATION

  • 1

    Season the 6 oz top sirloin steak generously with salt and pepper.

  • 2

    Heat a skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side or until desired doneness is reached. Remove the steak and let it rest.

  • 3

    In the same skillet, add 1 tsp of extra virgin olive oil. Toss in the Brussels sprouts and sauté until they begin to brown, about 4-5 minutes.

  • 4

    Drizzle 1 tbsp of balsamic vinegar over the Brussels sprouts, stirring to glaze them lightly, and cook for an additional 1-2 minutes. Remove from heat.

  • 5

    For the creamy sweet potato mash, scoop out the flesh of a baked sweet potato (approximately 150g) and mash it with 1 tsp unsalted butter until smooth. Season with a pinch of salt and pepper.

  • 6

    Plate the rested steak alongside a serving of glazed Brussels sprouts and a generous scoop of creamy sweet potato mash. Enjoy your balanced, flavorful meal.