Grilled Beef Steak with Sautéed Spinach and Roasted Sweet Potatoes

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

Grilled Beef Steak with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak with Sautéed Spinach and Roasted Sweet Potatoes

Tender top sirloin steak grilled to perfection and served with garlic-sautéed spinach and roasted sweet potato wedges for a savory, caramelized finish.

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NUTRITION

715kcal
Protein
58.5g
Fat
36.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Top Sirloin Steak

150 grams Sweet Potato

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into even wedges and toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until tender and slightly browned.

  • 4

    Season the sirloin steak generously with sea salt and cracked black pepper.

  • 5

    Grill the steak for approximately 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 6

    Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes to keep it juicy.

  • 7

    While the steak rests, mince the garlic and sauté it in a pan with the remaining olive oil over medium heat for 1 minute.

  • 8

    Add the fresh spinach to the pan and toss until just wilted and bright green.

  • 9

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

Grilled Beef Steak with Sautéed Spinach and Roasted Sweet Potatoes

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

Grilled Beef Steak with Sautéed Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Beef Steak with Sautéed Spinach and Roasted Sweet Potatoes

Tender top sirloin steak grilled to perfection and served with garlic-sautéed spinach and roasted sweet potato wedges for a savory, caramelized finish.

NUTRITION

715kcal
Protein
58.5g
Fat
36.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Top Sirloin Steak

150 grams Sweet Potato

2 cups Fresh Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

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

  • 2

    Cut the sweet potato into even wedges and toss them with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on a parchment-lined baking sheet and roast for 25-30 minutes until tender and slightly browned.

  • 4

    Season the sirloin steak generously with sea salt and cracked black pepper.

  • 5

    Grill the steak for approximately 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 6

    Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes to keep it juicy.

  • 7

    While the steak rests, mince the garlic and sauté it in a pan with the remaining olive oil over medium heat for 1 minute.

  • 8

    Add the fresh spinach to the pan and toss until just wilted and bright green.

  • 9

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