Garlic Herb Tri-Tip with Roasted Sweet Potatoes

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

Garlic Herb Tri-Tip with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Garlic Herb Tri-Tip with Roasted Sweet Potatoes

Pan-seared tri-tip steak infused with aromatic garlic and fresh rosemary, served with crispy roasted sweet potato cubes and tender charred asparagus.

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NUTRITION

537kcal
Protein
50.1g
Fat
20.5g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

7 oz beef tri-tip steak

0.75 cup sweet potato

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, garlic powder, and a pinch of the sea salt and black pepper.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy on the edges.

  • 4

    Season the tri-tip steak generously on both sides with the remaining sea salt, black pepper, and the finely chopped fresh rosemary.

  • 5

    Heat a cast-iron skillet over medium-high heat with the remaining olive oil.

  • 6

    Sear the steak for 4-5 minutes per side for medium-rare, adding the minced garlic cloves to the pan during the last 2 minutes of cooking to baste the meat.

  • 7

    Transfer the steak to a cutting board and let it rest for 8 minutes to ensure the juices redistribute throughout the meat.

  • 8

    While the steak rests, lightly steam or sauté the asparagus spears in the same skillet until they are tender-crisp and slightly charred.

  • 9

    Slice the tri-tip steak against the grain and serve immediately alongside the roasted sweet potatoes and asparagus.

Garlic Herb Tri-Tip with Roasted Sweet Potatoes

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

Garlic Herb Tri-Tip with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Garlic Herb Tri-Tip with Roasted Sweet Potatoes

Pan-seared tri-tip steak infused with aromatic garlic and fresh rosemary, served with crispy roasted sweet potato cubes and tender charred asparagus.

NUTRITION

537kcal
Protein
50.1g
Fat
20.5g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

7 oz beef tri-tip steak

0.75 cup sweet potato

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with half of the olive oil, garlic powder, and a pinch of the sea salt and black pepper.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until they are golden and crispy on the edges.

  • 4

    Season the tri-tip steak generously on both sides with the remaining sea salt, black pepper, and the finely chopped fresh rosemary.

  • 5

    Heat a cast-iron skillet over medium-high heat with the remaining olive oil.

  • 6

    Sear the steak for 4-5 minutes per side for medium-rare, adding the minced garlic cloves to the pan during the last 2 minutes of cooking to baste the meat.

  • 7

    Transfer the steak to a cutting board and let it rest for 8 minutes to ensure the juices redistribute throughout the meat.

  • 8

    While the steak rests, lightly steam or sauté the asparagus spears in the same skillet until they are tender-crisp and slightly charred.

  • 9

    Slice the tri-tip steak against the grain and serve immediately alongside the roasted sweet potatoes and asparagus.