Seared Beef Strips with Herb-Roasted Sweet Potato

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

Seared Beef Strips with Herb-Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Herb-Roasted Sweet Potato

Pan-seared sirloin strips served with herb-roasted sweet potatoes and tender yellow squash, finished with a touch of fresh rosemary for a fragrant, caramelized bite.

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NUTRITION

442kcal
Protein
35.4g
Fat
17.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak, sliced into strips

150 grams Sweet Potato, cubed

120 grams Yellow Squash, sliced

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, dried rosemary, and a pinch of salt.

  • 3

    Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender.

  • 4

    Add the sliced yellow squash to the baking sheet for the final 10 minutes of roasting time.

  • 5

    Season the beef strips evenly with garlic powder, salt, and black pepper.

  • 6

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 7

    Sear the beef strips for 2-3 minutes per side until a golden crust forms and they reach your desired level of doneness.

  • 8

    Remove the vegetables from the oven and serve immediately alongside the hot seared beef.

Seared Beef Strips with Herb-Roasted Sweet Potato

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

Seared Beef Strips with Herb-Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Herb-Roasted Sweet Potato

Pan-seared sirloin strips served with herb-roasted sweet potatoes and tender yellow squash, finished with a touch of fresh rosemary for a fragrant, caramelized bite.

NUTRITION

442kcal
Protein
35.4g
Fat
17.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak, sliced into strips

150 grams Sweet Potato, cubed

120 grams Yellow Squash, sliced

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, dried rosemary, and a pinch of salt.

  • 3

    Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until tender.

  • 4

    Add the sliced yellow squash to the baking sheet for the final 10 minutes of roasting time.

  • 5

    Season the beef strips evenly with garlic powder, salt, and black pepper.

  • 6

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 7

    Sear the beef strips for 2-3 minutes per side until a golden crust forms and they reach your desired level of doneness.

  • 8

    Remove the vegetables from the oven and serve immediately alongside the hot seared beef.