Name: Seared Beef Strips with Roasted Sweet Potato and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Top Sirloin Beef Strips; 150 grams Sweet Potato, cubed; 2 cups Baby Spinach; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Balsamic Vinegar; 0.25 teaspoon Garlic Powder

Seared Beef Strips with Roasted Sweet Potato and Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Roasted Sweet Potato and Spinach Salad

Pan-seared sirloin strips and herb-roasted sweet potato cubes served over a bed of fresh baby spinach with a bright, tangy balsamic glaze.

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NUTRITION

Protein

41.7g

Fat

21g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Top Sirloin Beef Strips

150 grams Sweet Potato, cubed

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

0.25 teaspoon Garlic Powder

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PREPARATION

1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potatoes with half of the olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
3
Season the beef strips with salt, pepper, and garlic powder.
4
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
5
Sear the beef strips for 2-3 minutes on each side until a golden crust forms and they reach your desired doneness.
6
Arrange the fresh baby spinach in a large bowl and top with the warm roasted potatoes and seared beef.
7
Drizzle the balsamic vinegar over the entire salad as a finishing touch and serve immediately.