Name: Grilled Steak Salad with Roasted Sweet Potatoes and Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Flank Steak; 150g Sweet Potato, cubed; 1/2 medium Avocado, sliced; 2 cups Arugula; 1 tsp Extra Virgin Olive Oil; 1 tbsp Balsamic Vinegar

Grilled Steak Salad with Roasted Sweet Potatoes and Avocado

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

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Sweet Potatoes and Avocado

Sliced grilled flank steak and roasted sweet potatoes served over fresh arugula with creamy avocado and a tangy balsamic drizzle.

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NUTRITION

Protein

57g

Fat

31.3g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Flank Steak

150g Sweet Potato, cubed

1/2 medium Avocado, sliced

2 cups Arugula

1 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Vinegar

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt, then roast on a parchment-lined tray for 25 minutes until tender.
3
Season the flank steak generously with sea salt and black pepper on both sides.
4
Grill the steak over medium-high heat for approximately 4-5 minutes per side for medium-rare.
5
Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep the juices intact.
6
Slice the steak thinly against the grain.
7
In a large bowl, layer the fresh arugula, roasted sweet potatoes, and sliced avocado.
8
Top with the steak slices and drizzle the remaining olive oil and balsamic vinegar over the salad just before serving.