Grilled Steak with Roasted Sweet Potato and Herb Tomato Salad

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 Herb Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Sweet Potato and Herb Tomato Salad

Za'atar-rubbed sirloin grilled to perfection and served with tender roasted sweet potatoes and a bright, zesty herb tomato salad.

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NUTRITION

705kcal
Protein
51.7g
Fat
33.2g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak

200g Sweet Potato, cubed

1.25 tbsp Extra Virgin Olive Oil

100g Cherry Tomatoes, halved

100g Cucumber, diced

1/4 cup Fresh Parsley, chopped

2 tsp Za'atar Seasoning

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and 1 teaspoon of za'atar seasoning, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 25-30 minutes until they are tender and slightly caramelized on the edges.

  • 4

    While the potatoes roast, season the steak with the remaining za'atar and a pinch of salt.

  • 5

    Heat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.

  • 6

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

  • 7

    In a medium bowl, combine the cherry tomatoes, cucumber, parsley, lemon juice, and the remaining olive oil to create the herb salad.

  • 8

    Plate the sliced steak alongside the roasted sweet potatoes and the fresh herb tomato salad.

Grilled Steak with Roasted Sweet Potato and Herb Tomato Salad

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 Herb Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Sweet Potato and Herb Tomato Salad

Za'atar-rubbed sirloin grilled to perfection and served with tender roasted sweet potatoes and a bright, zesty herb tomato salad.

NUTRITION

705kcal
Protein
51.7g
Fat
33.2g
Carbs
51.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak

200g Sweet Potato, cubed

1.25 tbsp Extra Virgin Olive Oil

100g Cherry Tomatoes, halved

100g Cucumber, diced

1/4 cup Fresh Parsley, chopped

2 tsp Za'atar Seasoning

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and 1 teaspoon of za'atar seasoning, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 25-30 minutes until they are tender and slightly caramelized on the edges.

  • 4

    While the potatoes roast, season the steak with the remaining za'atar and a pinch of salt.

  • 5

    Heat a grill or cast-iron skillet over medium-high heat and cook the steak for 4-5 minutes per side, or until it reaches your desired level of doneness.

  • 6

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

  • 7

    In a medium bowl, combine the cherry tomatoes, cucumber, parsley, lemon juice, and the remaining olive oil to create the herb salad.

  • 8

    Plate the sliced steak alongside the roasted sweet potatoes and the fresh herb tomato salad.