Grilled Steak with Roasted Sweet Potato and Broccoli

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

Grilled Steak with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Sweet Potato and Broccoli

Seared top sirloin steak paired with oven-roasted sweet potato wedges and charred broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

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NUTRITION

404kcal
Protein
34.8g
Fat
15.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

120g Sweet Potato, wedged

100g Broccoli florets

1 tsp Olive Oil

1/4 tsp Garlic Powder

Salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the sweet potato wedges and broccoli florets with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, season the steak generously with salt and pepper on both sides.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat with the remaining olive oil.

  • 6

    Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 7

    Transfer the steak to a cutting board and let it rest for 5 minutes to ensure the juices redistribute.

  • 8

    Slice the steak against the grain and serve immediately alongside the roasted sweet potatoes and broccoli.

Grilled Steak with Roasted Sweet Potato and Broccoli

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

Grilled Steak with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Sweet Potato and Broccoli

Seared top sirloin steak paired with oven-roasted sweet potato wedges and charred broccoli, finished with a squeeze of fresh lemon for a bright, zesty touch.

NUTRITION

404kcal
Protein
34.8g
Fat
15.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

120g Sweet Potato, wedged

100g Broccoli florets

1 tsp Olive Oil

1/4 tsp Garlic Powder

Salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the sweet potato wedges and broccoli florets with half of the olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, season the steak generously with salt and pepper on both sides.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat with the remaining olive oil.

  • 6

    Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 7

    Transfer the steak to a cutting board and let it rest for 5 minutes to ensure the juices redistribute.

  • 8

    Slice the steak against the grain and serve immediately alongside the roasted sweet potatoes and broccoli.