Lean Steak with Roasted Sweet Potato and Steamed Vegetables

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

Lean Steak with Roasted Sweet Potato and Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Steak with Roasted Sweet Potato and Steamed Vegetables

Pan-seared top sirloin served with oven-roasted sweet potato cubes and crisp-tender steamed broccoli, finished with a pinch of flaky sea salt.

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NUTRITION

360kcal
Protein
36.4g
Fat
11.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Top Sirloin Steak (lean)

100g Sweet Potato, cubed

100g Broccoli Florets

50g Carrots, sliced

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Season the sirloin steak generously with sea salt and cracked black pepper on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

  • 5

    While the steak cooks, place the broccoli and carrots in a steamer basket over boiling water and steam for 5-6 minutes until crisp-tender.

  • 6

    Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.

  • 7

    Plate the sliced steak alongside the roasted sweet potatoes and steamed vegetables, finishing with an extra sprinkle of flaky sea salt if desired.

Lean Steak with Roasted Sweet Potato and Steamed Vegetables

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

Lean Steak with Roasted Sweet Potato and Steamed Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Steak with Roasted Sweet Potato and Steamed Vegetables

Pan-seared top sirloin served with oven-roasted sweet potato cubes and crisp-tender steamed broccoli, finished with a pinch of flaky sea salt.

NUTRITION

360kcal
Protein
36.4g
Fat
11.1g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Top Sirloin Steak (lean)

100g Sweet Potato, cubed

100g Broccoli Florets

50g Carrots, sliced

1 tsp Extra Virgin Olive Oil

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of salt, then roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    Season the sirloin steak generously with sea salt and cracked black pepper on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.

  • 5

    While the steak cooks, place the broccoli and carrots in a steamer basket over boiling water and steam for 5-6 minutes until crisp-tender.

  • 6

    Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain.

  • 7

    Plate the sliced steak alongside the roasted sweet potatoes and steamed vegetables, finishing with an extra sprinkle of flaky sea salt if desired.