YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Sweet Potato Salad
Lean sirloin steak grilled to perfection and tossed with roasted sweet potatoes and peppery arugula, finished with a bright, zesty lemon vinaigrette and a touch of smoky charred edges.
INGREDIENTS
5 ounces Top Sirloin Steak
0.5 cup Sweet Potato, cubed
2 cups Fresh Arugula
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 teaspoon Dijon Mustard
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt.
Roast the potatoes for 20 minutes or until they are tender and slightly browned on the edges.
Season the sirloin steak with salt, black pepper, and a dash of garlic powder.
Heat a grill pan or cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for medium-rare.
Remove the steak from the heat and let it rest for 5 minutes before slicing it thinly against the grain.
In a large salad bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create a light vinaigrette.
Add the fresh arugula and roasted sweet potatoes to the bowl and toss gently to coat with the dressing.
Top the salad with the sliced steak and serve immediately while the beef is still warm.