Grilled Steak with Roasted Sweet Potatoes and Sautéed Spinach

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

Grilled Steak with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Sweet Potatoes and Sautéed Spinach

Grilled top sirloin steak served with oven-roasted sweet potato cubes and garlicky sautéed spinach, finished with a bright, zesty squeeze of lemon.

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NUTRITION

649kcal
Protein
52.6g
Fat
32.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Top Sirloin Steak

1 cup cubed Sweet Potato

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 25-30 minutes, turning halfway through, until they are tender and slightly browned.

  • 4

    While the potatoes roast, season the steak generously with sea salt and black pepper on both sides.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat and grill the steak for 4-5 minutes per side for medium-rare, then let it rest for 5 minutes.

  • 6

    In a separate skillet, heat the remaining olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 7

    Add the spinach to the skillet and toss until just wilted, then finish with a squeeze of lemon juice.

  • 8

    Slice the steak against the grain and serve alongside the roasted sweet potatoes and sautéed spinach.

Grilled Steak with Roasted Sweet Potatoes and Sautéed Spinach

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

Grilled Steak with Roasted Sweet Potatoes and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Steak with Roasted Sweet Potatoes and Sautéed Spinach

Grilled top sirloin steak served with oven-roasted sweet potato cubes and garlicky sautéed spinach, finished with a bright, zesty squeeze of lemon.

NUTRITION

649kcal
Protein
52.6g
Fat
32.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Top Sirloin Steak

1 cup cubed Sweet Potato

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1/2 tbsp Lemon Juice

Pinch of Sea Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the cubed sweet potatoes with half of the olive oil and a pinch of sea salt on a baking sheet.

  • 3

    Roast the sweet potatoes for 25-30 minutes, turning halfway through, until they are tender and slightly browned.

  • 4

    While the potatoes roast, season the steak generously with sea salt and black pepper on both sides.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat and grill the steak for 4-5 minutes per side for medium-rare, then let it rest for 5 minutes.

  • 6

    In a separate skillet, heat the remaining olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant.

  • 7

    Add the spinach to the skillet and toss until just wilted, then finish with a squeeze of lemon juice.

  • 8

    Slice the steak against the grain and serve alongside the roasted sweet potatoes and sautéed spinach.