Seared Steak Strips with Roasted Sweet Potato and Broccoli

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

Seared Steak Strips with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Steak Strips with Roasted Sweet Potato and Broccoli

Pan-seared top sirloin strips paired with oven-roasted sweet potato cubes and charred broccoli florets, finished with a squeeze of fresh lemon and flaky sea salt.

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NUTRITION

384kcal
Protein
41.3g
Fat
11.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Top Sirloin Steak

120 grams Sweet Potato

120 grams Broccoli florets

1 teaspoon Olive Oil

Garlic powder, sea salt, and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut into 1/2-inch cubes, and break the broccoli into small, bite-sized florets.

  • 3

    Toss the sweet potato cubes and broccoli with half of the olive oil, a pinch of sea salt, and black pepper on the prepared baking sheet.

  • 4

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are tender and the broccoli edges are slightly charred.

  • 5

    While the vegetables roast, slice the top sirloin into thin strips and season generously with garlic powder and sea salt.

  • 6

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 7

    Add the steak strips in a single layer, working in batches if necessary, and sear for 2 minutes per side until a deep golden crust forms.

  • 8

    Remove the steak from the heat and let it rest for 2 minutes.

  • 9

    Plate the seared steak strips alongside the roasted sweet potatoes and broccoli, finishing with an optional squeeze of fresh lemon.

Seared Steak Strips with Roasted Sweet Potato and Broccoli

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

Seared Steak Strips with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Steak Strips with Roasted Sweet Potato and Broccoli

Pan-seared top sirloin strips paired with oven-roasted sweet potato cubes and charred broccoli florets, finished with a squeeze of fresh lemon and flaky sea salt.

NUTRITION

384kcal
Protein
41.3g
Fat
11.1g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Top Sirloin Steak

120 grams Sweet Potato

120 grams Broccoli florets

1 teaspoon Olive Oil

Garlic powder, sea salt, and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut into 1/2-inch cubes, and break the broccoli into small, bite-sized florets.

  • 3

    Toss the sweet potato cubes and broccoli with half of the olive oil, a pinch of sea salt, and black pepper on the prepared baking sheet.

  • 4

    Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are tender and the broccoli edges are slightly charred.

  • 5

    While the vegetables roast, slice the top sirloin into thin strips and season generously with garlic powder and sea salt.

  • 6

    Heat the remaining olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 7

    Add the steak strips in a single layer, working in batches if necessary, and sear for 2 minutes per side until a deep golden crust forms.

  • 8

    Remove the steak from the heat and let it rest for 2 minutes.

  • 9

    Plate the seared steak strips alongside the roasted sweet potatoes and broccoli, finishing with an optional squeeze of fresh lemon.