Seared Sirloin Steak with Roasted Sweet Potatoes and Sautéed Spinach

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

Seared Sirloin Steak with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Roasted Sweet Potatoes and Sautéed Spinach

Pan-seared sirloin steak served with crispy roasted sweet potato cubes and garlic-sautéed spinach, finished with a touch of savory ghee.

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NUTRITION

845kcal
Protein
49.5g
Fat
48.3g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Top Sirloin Steak

250g Sweet Potato, cubed

4 cups Fresh Spinach

1.5 tbsp Avocado Oil

1 tsp Ghee

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 25 minutes until the edges are golden and caramelized.

  • 4

    Season the sirloin steak generously with salt and pepper on both sides while the potatoes roast.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.

  • 6

    Place the steak in the hot pan and sear for about 4 minutes per side for medium-rare, or until your desired doneness is reached.

  • 7

    Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.

  • 8

    In the same skillet over medium heat, add the minced garlic and spinach, sautéing for 1-2 minutes until the greens are just wilted.

  • 9

    Slice the steak against the grain and serve alongside the roasted potatoes and spinach, topping the warm meat with a small dollop of ghee.

Seared Sirloin Steak with Roasted Sweet Potatoes and Sautéed Spinach

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

Seared Sirloin Steak with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Roasted Sweet Potatoes and Sautéed Spinach

Pan-seared sirloin steak served with crispy roasted sweet potato cubes and garlic-sautéed spinach, finished with a touch of savory ghee.

NUTRITION

845kcal
Protein
49.5g
Fat
48.3g
Carbs
55.4g

SERVINGS

1 serving

INGREDIENTS

7.2 oz Top Sirloin Steak

250g Sweet Potato, cubed

4 cups Fresh Spinach

1.5 tbsp Avocado Oil

1 tsp Ghee

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt.

  • 3

    Spread the potatoes in a single layer and roast for 25 minutes until the edges are golden and caramelized.

  • 4

    Season the sirloin steak generously with salt and pepper on both sides while the potatoes roast.

  • 5

    Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.

  • 6

    Place the steak in the hot pan and sear for about 4 minutes per side for medium-rare, or until your desired doneness is reached.

  • 7

    Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.

  • 8

    In the same skillet over medium heat, add the minced garlic and spinach, sautéing for 1-2 minutes until the greens are just wilted.

  • 9

    Slice the steak against the grain and serve alongside the roasted potatoes and spinach, topping the warm meat with a small dollop of ghee.