Name: Grilled Beef Steak Salad with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Top Sirloin Steak; 150g Sweet Potato, cubed; 2 cups Fresh Arugula; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar; 1 tsp Toasted Pumpkin Seeds

Grilled Beef Steak Salad with Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak Salad with Roasted Sweet Potatoes

Grilled sirloin steak and roasted sweet potatoes served over a bed of peppery arugula with a bright balsamic vinaigrette and a touch of toasted pumpkin seeds.

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NUTRITION

Protein

30g

Fat

21.2g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Top Sirloin Steak

150g Sweet Potato, cubed

2 cups Fresh Arugula

1.5 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

1 tsp Toasted Pumpkin Seeds

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast for 20-25 minutes until tender and slightly browned.
3
Season the sirloin steak with sea salt and cracked black pepper.
4
Grill the steak over medium-high heat for approximately 4-5 minutes per side for a medium-rare finish.
5
Remove the steak from the heat and let it rest for at least 5 minutes before slicing thinly against the grain.
6
In a small bowl, whisk together the remaining olive oil and balsamic vinegar to create the dressing.
7
Place the arugula in a large salad bowl and toss gently with the balsamic dressing.
8
Top the greens with the warm roasted sweet potatoes, sliced grilled steak, and a sprinkle of toasted pumpkin seeds.