Name: Tender Beef and Roasted Root Vegetable Medley
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz top sirloin steak; 0.5 medium sweet potato; 1 cup carrots; 0.25 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 1 tsp fresh rosemary

Tender Beef and Roasted Root Vegetable Medley

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

YOUR SOLIN GENERATED RECIPE

Tender Beef and Roasted Root Vegetable Medley

Sizzling pan-seared sirloin steak served over a vibrant medley of oven-roasted sweet potatoes and carrots infused with aromatic rosemary.

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NUTRITION

Protein

46.0g

Fat

15.2g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz top sirloin steak

0.5 medium sweet potato

1 cup carrots

0.25 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh rosemary

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Peel and dice the sweet potato and carrots into uniform half-inch cubes to ensure even cooking.
3
In a bowl, toss the vegetables with 0.5 tbsp olive oil, minced rosemary, and half of the salt and pepper.
4
Spread the vegetables in a single layer on the baking sheet and roast for 22 minutes until tender and caramelized.
5
Season the sirloin steak thoroughly with garlic powder and the remaining salt and pepper on both sides.
6
Heat the remaining 0.25 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.
7
Sear the steak for 3 to 4 minutes per side for a perfect medium-rare finish.
8
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.
9
Divide the roasted root vegetable medley between plates and top with the sliced steak to serve.