Grilled Steak Salad with Roasted Sweet Potatoes and Lemon Vinaigrette

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

Grilled Steak Salad with Roasted Sweet Potatoes and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Sweet Potatoes and Lemon Vinaigrette

Grilled top sirloin and roasted sweet potatoes served over fresh greens with a zesty lemon vinaigrette, finished with a sprinkle of flaky sea salt.

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NUTRITION

431kcal
Protein
42.5g
Fat
15.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

1 cup cubed Sweet Potato

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then roast for 20-25 minutes until the edges are golden and tender.

  • 3

    Season the steak generously with sea salt, cracked black pepper, and a hint of garlic powder.

  • 4

    Grill the steak over medium-high heat for approximately 4-5 minutes per side, depending on your preferred level of doneness.

  • 5

    Transfer the steak to a cutting board and allow it to rest for at least 5 minutes to lock in the juices before slicing thinly against the grain.

  • 6

    In a small glass jar or bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard until the vinaigrette is emulsified.

  • 7

    Place the mixed greens and cherry tomatoes in a large bowl, then add the roasted sweet potatoes and sliced steak on top.

  • 8

    Drizzle the fresh lemon vinaigrette over the salad and serve immediately while the steak and potatoes are still warm.

Grilled Steak Salad with Roasted Sweet Potatoes and Lemon Vinaigrette

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

Grilled Steak Salad with Roasted Sweet Potatoes and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Steak Salad with Roasted Sweet Potatoes and Lemon Vinaigrette

Grilled top sirloin and roasted sweet potatoes served over fresh greens with a zesty lemon vinaigrette, finished with a sprinkle of flaky sea salt.

NUTRITION

431kcal
Protein
42.5g
Fat
15.5g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Top Sirloin Steak

1 cup cubed Sweet Potato

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with one teaspoon of olive oil and a pinch of salt, then roast for 20-25 minutes until the edges are golden and tender.

  • 3

    Season the steak generously with sea salt, cracked black pepper, and a hint of garlic powder.

  • 4

    Grill the steak over medium-high heat for approximately 4-5 minutes per side, depending on your preferred level of doneness.

  • 5

    Transfer the steak to a cutting board and allow it to rest for at least 5 minutes to lock in the juices before slicing thinly against the grain.

  • 6

    In a small glass jar or bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard until the vinaigrette is emulsified.

  • 7

    Place the mixed greens and cherry tomatoes in a large bowl, then add the roasted sweet potatoes and sliced steak on top.

  • 8

    Drizzle the fresh lemon vinaigrette over the salad and serve immediately while the steak and potatoes are still warm.