Seared Steak with Roasted Sweet Potatoes and Cilantro-Lime Slaw

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

Seared Steak with Roasted Sweet Potatoes and Cilantro-Lime Slaw

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Sweet Potatoes and Cilantro-Lime Slaw

Pan-seared flank steak paired with cumin-roasted sweet potato cubes and a zesty cabbage slaw, finished with a squeeze of lime and creamy avocado.

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NUTRITION

755kcal
Protein
42.7g
Fat
39.2g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank Steak

250g Sweet Potato, cubed

1 tbsp Extra Virgin Olive Oil

1.5 cups Shredded Green Cabbage

1.4 oz Avocado, sliced

2 tbsp Lime Juice

2 tbsp Fresh Cilantro, chopped

1/2 tsp Cumin

1/2 tsp Smoked Paprika

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, cumin, smoked paprika, and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 4

    While potatoes roast, whisk together the lime juice, chopped cilantro, and a splash of water in a small bowl.

  • 5

    Toss the shredded cabbage with the lime-cilantro dressing and set aside to marinate.

  • 6

    Season the flank steak generously with salt and pepper on both sides.

  • 7

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 8

    Sear the steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for at least 5 minutes.

  • 9

    Slice the steak against the grain into thin strips.

  • 10

    Plate the steak alongside the roasted sweet potatoes and the zesty slaw, topping with fresh avocado slices.

Seared Steak with Roasted Sweet Potatoes and Cilantro-Lime Slaw

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

Seared Steak with Roasted Sweet Potatoes and Cilantro-Lime Slaw

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Sweet Potatoes and Cilantro-Lime Slaw

Pan-seared flank steak paired with cumin-roasted sweet potato cubes and a zesty cabbage slaw, finished with a squeeze of lime and creamy avocado.

NUTRITION

755kcal
Protein
42.7g
Fat
39.2g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Flank Steak

250g Sweet Potato, cubed

1 tbsp Extra Virgin Olive Oil

1.5 cups Shredded Green Cabbage

1.4 oz Avocado, sliced

2 tbsp Lime Juice

2 tbsp Fresh Cilantro, chopped

1/2 tsp Cumin

1/2 tsp Smoked Paprika

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, cumin, smoked paprika, and a pinch of sea salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 4

    While potatoes roast, whisk together the lime juice, chopped cilantro, and a splash of water in a small bowl.

  • 5

    Toss the shredded cabbage with the lime-cilantro dressing and set aside to marinate.

  • 6

    Season the flank steak generously with salt and pepper on both sides.

  • 7

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat.

  • 8

    Sear the steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board to rest for at least 5 minutes.

  • 9

    Slice the steak against the grain into thin strips.

  • 10

    Plate the steak alongside the roasted sweet potatoes and the zesty slaw, topping with fresh avocado slices.