Seared Garlic Herb Steak with Roasted Sweet Potatoes and Asparagus

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

Seared Garlic Herb Steak with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Garlic Herb Steak with Roasted Sweet Potatoes and Asparagus

Pan-seared grass-fed sirloin basted in garlic and rosemary, served with oven-roasted sweet potato cubes and tender charred asparagus.

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NUTRITION

654kcal
Protein
50.4g
Fat
25.4g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Grass-fed Top Sirloin Steak

250g Sweet Potato

150g Asparagus

1 tbsp Ghee

3 cloves Garlic

1 sprig Fresh Rosemary

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PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into 1-inch cubes, then toss them on the baking sheet with half of the ghee and a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 20 minutes.

  • 4

    While potatoes roast, trim the woody ends off the asparagus; after the 20 minutes are up, add the asparagus to the baking sheet and roast everything for another 10-12 minutes.

  • 5

    Pat the sirloin steak dry with paper towels and season both sides generously with sea salt and cracked black pepper.

  • 6

    Heat a cast-iron skillet over medium-high heat and add the remaining ghee.

  • 7

    Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare.

  • 8

    During the last 2 minutes of cooking, add the smashed garlic cloves and rosemary sprig to the pan.

  • 9

    Tilt the skillet and use a spoon to continuously baste the steak with the hot, aromatic garlic-herb ghee.

  • 10

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

Seared Garlic Herb Steak with Roasted Sweet Potatoes and Asparagus

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

Seared Garlic Herb Steak with Roasted Sweet Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Seared Garlic Herb Steak with Roasted Sweet Potatoes and Asparagus

Pan-seared grass-fed sirloin basted in garlic and rosemary, served with oven-roasted sweet potato cubes and tender charred asparagus.

NUTRITION

654kcal
Protein
50.4g
Fat
25.4g
Carbs
59.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Grass-fed Top Sirloin Steak

250g Sweet Potato

150g Asparagus

1 tbsp Ghee

3 cloves Garlic

1 sprig Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    Peel the sweet potato and cut into 1-inch cubes, then toss them on the baking sheet with half of the ghee and a pinch of sea salt.

  • 3

    Roast the sweet potatoes for 20 minutes.

  • 4

    While potatoes roast, trim the woody ends off the asparagus; after the 20 minutes are up, add the asparagus to the baking sheet and roast everything for another 10-12 minutes.

  • 5

    Pat the sirloin steak dry with paper towels and season both sides generously with sea salt and cracked black pepper.

  • 6

    Heat a cast-iron skillet over medium-high heat and add the remaining ghee.

  • 7

    Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare.

  • 8

    During the last 2 minutes of cooking, add the smashed garlic cloves and rosemary sprig to the pan.

  • 9

    Tilt the skillet and use a spoon to continuously baste the steak with the hot, aromatic garlic-herb ghee.

  • 10

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