Grilled Steak with Roasted Broccoli and Sweet Potato

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

Grilled Steak with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Broccoli and Sweet Potato

Grilled top sirloin steak paired with oven-roasted sweet potatoes and broccoli florets, finished with a touch of sea salt and caramelized edges.

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NUTRITION

472kcal
Protein
43g
Fat
15.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

150g Sweet Potato, cubed

150g Broccoli florets

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and preheat an outdoor grill or indoor grill pan to medium-high heat.

  • 2

    Toss the cubed sweet potatoes and broccoli florets in a bowl with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli has crispy edges.

  • 4

    Brush the steak with the remaining olive oil and season both sides generously with salt, pepper, and optional garlic powder.

  • 5

    Place the steak on the grill and cook for 4-5 minutes per side for a medium-rare finish, or until it reaches your desired level of doneness.

  • 6

    Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.

  • 7

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

Grilled Steak with Roasted Broccoli and Sweet Potato

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

Grilled Steak with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Broccoli and Sweet Potato

Grilled top sirloin steak paired with oven-roasted sweet potatoes and broccoli florets, finished with a touch of sea salt and caramelized edges.

NUTRITION

472kcal
Protein
43g
Fat
15.8g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

150g Sweet Potato, cubed

150g Broccoli florets

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and preheat an outdoor grill or indoor grill pan to medium-high heat.

  • 2

    Toss the cubed sweet potatoes and broccoli florets in a bowl with half of the olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli has crispy edges.

  • 4

    Brush the steak with the remaining olive oil and season both sides generously with salt, pepper, and optional garlic powder.

  • 5

    Place the steak on the grill and cook for 4-5 minutes per side for a medium-rare finish, or until it reaches your desired level of doneness.

  • 6

    Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.

  • 7

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