Pan-Seared Steak with Roasted Asparagus and Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Roasted Asparagus and Sweet Potato

Enjoy a perfectly pan-seared lean steak paired with tender roasted asparagus and a subtly sweet roasted potato for a balanced, nutrient-rich meal that sparks delight with each bite. The steak is richly flavored and seared to lock in juices, while the roasted vegetables add a crisp and fresh finish.

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NUTRITION

434kcal
Protein
46.2g
Fat
19.7g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Sirloin Steak

1/2 medium Sweet Potato

1 cup Asparagus

1/2 tbsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Peel and cube the sweet potato, and trim the ends of the asparagus. Toss them lightly with olive oil, a pinch of salt, and black pepper.

  • 3

    Spread the sweet potato cubes and asparagus on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    Meanwhile, remove the steak from the fridge and let it come to room temperature for about 15 minutes. Season both sides generously with salt and pepper.

  • 5

    Heat a heavy skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side or until the desired doneness is achieved.

  • 6

    Let the steak rest for a few minutes before slicing. Serve alongside the roasted sweet potato and asparagus.

Pan-Seared Steak with Roasted Asparagus and Sweet Potato

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 Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Roasted Asparagus and Sweet Potato

Enjoy a perfectly pan-seared lean steak paired with tender roasted asparagus and a subtly sweet roasted potato for a balanced, nutrient-rich meal that sparks delight with each bite. The steak is richly flavored and seared to lock in juices, while the roasted vegetables add a crisp and fresh finish.

NUTRITION

434kcal
Protein
46.2g
Fat
19.7g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Sirloin Steak

1/2 medium Sweet Potato

1 cup Asparagus

1/2 tbsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    Peel and cube the sweet potato, and trim the ends of the asparagus. Toss them lightly with olive oil, a pinch of salt, and black pepper.

  • 3

    Spread the sweet potato cubes and asparagus on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    Meanwhile, remove the steak from the fridge and let it come to room temperature for about 15 minutes. Season both sides generously with salt and pepper.

  • 5

    Heat a heavy skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes on each side or until the desired doneness is achieved.

  • 6

    Let the steak rest for a few minutes before slicing. Serve alongside the roasted sweet potato and asparagus.