YOUR SOLIN GENERATED RECIPE
Grilled Steak Salad with Roasted Sweet Potatoes and Mixed Greens
Slices of grilled sirloin and roasted sweet potato cubes over crisp mixed greens, finished with a tangy balsamic drizzle and crunchy toasted pumpkin seeds.
INGREDIENTS
4.5 ounces Top Sirloin Steak
150 grams Sweet Potato, cubed
1 tablespoon Extra Virgin Olive Oil
2 cups Mixed Greens
0.5 cup Cherry Tomatoes
1 tablespoon Balsamic Vinegar
1 tablespoon Pumpkin Seeds
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the olive oil, sea salt, and black pepper on a parchment-lined baking sheet.
Roast the sweet potatoes for 20-25 minutes until they are tender and slightly caramelized on the edges.
Season the sirloin steak generously with salt and pepper, then grill over medium-high heat for about 4-5 minutes per side for medium-rare.
Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing thinly against the grain.
In a small jar or bowl, whisk together the remaining olive oil and balsamic vinegar to create a simple dressing.
In a large serving bowl, combine the mixed greens and cherry tomatoes.
Top the greens with the roasted sweet potatoes and sliced steak.
Drizzle the balsamic vinaigrette over the salad and garnish with the pumpkin seeds for a crunchy finish.