Seared Lean Beef with Roasted Broccoli and Sweet Potato Mash

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

Seared Lean Beef with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Broccoli and Sweet Potato Mash

Pan-seared top sirloin served over creamy mashed sweet potatoes and charred roasted broccoli, finished with a bright arugula and pomegranate salad.

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NUTRITION

455kcal
Protein
41.3g
Fat
17.8g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak

120g Sweet Potato

1 cup Broccoli Florets

1 tsp Olive Oil

1 cup Arugula

1 tbsp Pomegranate Seeds

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy and charred.

  • 3

    Peel and cube the sweet potato, then boil in a small pot of water for 10-12 minutes until tender; drain and mash thoroughly until smooth.

  • 4

    Season the beef with salt and pepper, then sear in a hot skillet with the remaining oil for 3-4 minutes per side for a perfect medium-rare.

  • 5

    Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain to keep it tender.

  • 6

    Toss the fresh arugula with pomegranate seeds and a squeeze of lemon if desired to create a light side salad.

  • 7

    Plate the sweet potato mash and roasted broccoli alongside the sliced beef and serve immediately.

Seared Lean Beef with Roasted Broccoli and Sweet Potato Mash

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

Seared Lean Beef with Roasted Broccoli and Sweet Potato Mash

YOUR SOLIN GENERATED RECIPE

Seared Lean Beef with Roasted Broccoli and Sweet Potato Mash

Pan-seared top sirloin served over creamy mashed sweet potatoes and charred roasted broccoli, finished with a bright arugula and pomegranate salad.

NUTRITION

455kcal
Protein
41.3g
Fat
17.8g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Top Sirloin Steak

120g Sweet Potato

1 cup Broccoli Florets

1 tsp Olive Oil

1 cup Arugula

1 tbsp Pomegranate Seeds

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy and charred.

  • 3

    Peel and cube the sweet potato, then boil in a small pot of water for 10-12 minutes until tender; drain and mash thoroughly until smooth.

  • 4

    Season the beef with salt and pepper, then sear in a hot skillet with the remaining oil for 3-4 minutes per side for a perfect medium-rare.

  • 5

    Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain to keep it tender.

  • 6

    Toss the fresh arugula with pomegranate seeds and a squeeze of lemon if desired to create a light side salad.

  • 7

    Plate the sweet potato mash and roasted broccoli alongside the sliced beef and serve immediately.