Name: Pan-Seared Ribeye with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Ribeye steak; 0.5 cup Sweet potato; 0.5 tsp Avocado oil; 0.25 cup Red onion; 0.5 cup Roma tomato; 1 tsp Garlic powder; 1 tsp Onion powder; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Balsamic vinegar

Pan-Seared Ribeye with Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ribeye with Roasted Sweet Potatoes

Sizzling pan-seared ribeye steak seasoned with umami spices, served alongside caramelized roasted sweet potato cubes and a vibrant tomato-onion relish.

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NUTRITION

Protein

34.7g

Fat

25.2g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Ribeye steak

0.5 cup Sweet potato

0.5 tsp Avocado oil

0.25 cup Red onion

0.5 cup Roma tomato

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Balsamic vinegar

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PREPARATION

1
Preheat oven to 400°F.
2
Toss cubed sweet potatoes with half of the avocado oil and a pinch of salt and pepper; roast for 20 minutes until tender.
3
Season the ribeye steak evenly with garlic powder, onion powder, and the remaining salt and pepper.
4
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat until shimmering.
5
Sear the steak for 3 to 4 minutes per side for medium-rare, then transfer to a board to rest for 5 minutes.
6
Mix the diced tomatoes, red onions, and balsamic vinegar in a bowl to create a bright relish.
7
Slice the steak against the grain and serve alongside the caramelized sweet potatoes and fresh relish.