Seared Steak with Roasted Potatoes and Fresh Tomato Salsa

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

Seared Steak with Roasted Potatoes and Fresh Tomato Salsa

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Potatoes and Fresh Tomato Salsa

Pan-seared sirloin steak paired with crispy roasted red potatoes and a fresh lime-infused tomato salsa, finished with a bright and zesty kick.

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NUTRITION

557kcal
Protein
48.1g
Fat
26.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Top Sirloin Steak

150g Red Potatoes

1 medium Roma Tomato

2 tbsp Red Onion

1/4 cup Cilantro

1 tbsp Lime Juice

2 tsp Avocado Oil

1 tbsp Jalapeño

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PREPARATION

  • 1

    Preheat oven to 400°F and toss diced potatoes with one teaspoon of avocado oil and a pinch of salt.

  • 2

    Roast potatoes on a parchment-lined baking sheet for 25-30 minutes until golden and crispy.

  • 3

    While potatoes roast, finely dice the tomato, red onion, and jalapeño, then combine in a bowl with chopped cilantro and lime juice.

  • 4

    Pat the sirloin steak dry with paper towels and season both sides generously with salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat with the remaining teaspoon of avocado oil until shimmering.

  • 6

    Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 7

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

  • 8

    Serve the sliced steak alongside the roasted potatoes and top with a generous spoonful of the fresh tomato salsa.

Seared Steak with Roasted Potatoes and Fresh Tomato Salsa

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

Seared Steak with Roasted Potatoes and Fresh Tomato Salsa

YOUR SOLIN GENERATED RECIPE

Seared Steak with Roasted Potatoes and Fresh Tomato Salsa

Pan-seared sirloin steak paired with crispy roasted red potatoes and a fresh lime-infused tomato salsa, finished with a bright and zesty kick.

NUTRITION

557kcal
Protein
48.1g
Fat
26.3g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Top Sirloin Steak

150g Red Potatoes

1 medium Roma Tomato

2 tbsp Red Onion

1/4 cup Cilantro

1 tbsp Lime Juice

2 tsp Avocado Oil

1 tbsp Jalapeño

PREPARATION

  • 1

    Preheat oven to 400°F and toss diced potatoes with one teaspoon of avocado oil and a pinch of salt.

  • 2

    Roast potatoes on a parchment-lined baking sheet for 25-30 minutes until golden and crispy.

  • 3

    While potatoes roast, finely dice the tomato, red onion, and jalapeño, then combine in a bowl with chopped cilantro and lime juice.

  • 4

    Pat the sirloin steak dry with paper towels and season both sides generously with salt and pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat with the remaining teaspoon of avocado oil until shimmering.

  • 6

    Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.

  • 7

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

  • 8

    Serve the sliced steak alongside the roasted potatoes and top with a generous spoonful of the fresh tomato salsa.