Grilled Steak with Roasted Broccoli and Sweet Potato

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

Grilled Steak with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Broccoli and Sweet Potato

Lean top sirloin grilled to perfection and served with oven-roasted broccoli and tender sweet potato wedges, finished with a squeeze of charred lemon.

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NUTRITION

389kcal
Protein
37.2g
Fat
12.2g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

120 grams Sweet Potato, wedged

150 grams Broccoli Florets

1 teaspoon Avocado Oil

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

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

  • 2

    Toss the sweet potato wedges and broccoli florets with half of the avocado oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly crisp.

  • 4

    While the vegetables roast, rub the steak with the remaining oil and season both sides with salt and pepper.

  • 5

    Preheat a grill or cast-iron skillet over medium-high heat.

  • 6

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

  • 7

    Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain.

  • 8

    Plate the sliced steak alongside the roasted sweet potatoes and broccoli for a balanced, clean-eating meal.

Grilled Steak with Roasted Broccoli and Sweet Potato

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

Grilled Steak with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Broccoli and Sweet Potato

Lean top sirloin grilled to perfection and served with oven-roasted broccoli and tender sweet potato wedges, finished with a squeeze of charred lemon.

NUTRITION

389kcal
Protein
37.2g
Fat
12.2g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

5 ounces Top Sirloin Steak

120 grams Sweet Potato, wedged

150 grams Broccoli Florets

1 teaspoon Avocado Oil

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Toss the sweet potato wedges and broccoli florets with half of the avocado oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly crisp.

  • 4

    While the vegetables roast, rub the steak with the remaining oil and season both sides with salt and pepper.

  • 5

    Preheat a grill or cast-iron skillet over medium-high heat.

  • 6

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

  • 7

    Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain.

  • 8

    Plate the sliced steak alongside the roasted sweet potatoes and broccoli for a balanced, clean-eating meal.