Grilled Lean Beef Steak with Roasted Vegetables and Herb Potatoes

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

Grilled Lean Beef Steak with Roasted Vegetables and Herb Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Lean Beef Steak with Roasted Vegetables and Herb Potatoes

Lean top sirloin grilled to perfection and served alongside herb-roasted baby potatoes and tender charred vegetables for a satisfying, smoky finish.

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NUTRITION

489kcal
Protein
46.0g
Fat
18.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Top Sirloin Steak

150g Baby Potatoes

100g Asparagus

100g Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

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PREPARATION

  • 1

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

  • 2

    Halve the baby potatoes and toss them in a bowl with half the olive oil, minced garlic, chopped rosemary, salt, and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for twenty minutes.

  • 4

    Trim the woody ends off the asparagus and slice the bell pepper into strips.

  • 5

    Add the vegetables to the baking sheet, drizzle with the remaining oil, and roast for another ten minutes until tender.

  • 6

    Season the steak generously with salt and pepper while the vegetables finish.

  • 7

    Grill the steak over medium-high heat for about four minutes per side for a perfect medium-rare.

  • 8

    Rest the meat for five minutes before slicing against the grain and serving with the roasted vegetables.

Grilled Lean Beef Steak with Roasted Vegetables and Herb Potatoes

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

Grilled Lean Beef Steak with Roasted Vegetables and Herb Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Lean Beef Steak with Roasted Vegetables and Herb Potatoes

Lean top sirloin grilled to perfection and served alongside herb-roasted baby potatoes and tender charred vegetables for a satisfying, smoky finish.

NUTRITION

489kcal
Protein
46.0g
Fat
18.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Top Sirloin Steak

150g Baby Potatoes

100g Asparagus

100g Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

PREPARATION

  • 1

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

  • 2

    Halve the baby potatoes and toss them in a bowl with half the olive oil, minced garlic, chopped rosemary, salt, and pepper.

  • 3

    Spread the potatoes on the baking sheet and roast for twenty minutes.

  • 4

    Trim the woody ends off the asparagus and slice the bell pepper into strips.

  • 5

    Add the vegetables to the baking sheet, drizzle with the remaining oil, and roast for another ten minutes until tender.

  • 6

    Season the steak generously with salt and pepper while the vegetables finish.

  • 7

    Grill the steak over medium-high heat for about four minutes per side for a perfect medium-rare.

  • 8

    Rest the meat for five minutes before slicing against the grain and serving with the roasted vegetables.