Seared Flank Steak with Roasted Broccoli and Sweet Potato

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

Seared Flank Steak with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Flank Steak with Roasted Broccoli and Sweet Potato

Pan-seared flank steak served with oven-roasted broccoli and tender sweet potato cubes, finished with a side of juicy fresh strawberries.

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NUTRITION

493kcal
Protein
46.4g
Fat
19.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Flank Steak

1.5 cups Broccoli florets

100 grams Sweet Potato, cubed

1 teaspoon Olive Oil

0.5 cup fresh Strawberries

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, season the flank steak with salt and black pepper on both sides.

  • 5

    Heat the remaining olive oil in a heavy skillet or cast-iron pan over medium-high heat.

  • 6

    Sear the flank steak for approximately 4-5 minutes per side for medium-rare doneness.

  • 7

    Transfer the steak to a cutting board and let it rest for at least 5 minutes to lock in the juices.

  • 8

    Slice the steak thinly against the grain.

  • 9

    Serve the sliced steak with the roasted vegetables and a side of fresh strawberries for a bright finish.

Seared Flank Steak with Roasted Broccoli and Sweet Potato

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

Seared Flank Steak with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared Flank Steak with Roasted Broccoli and Sweet Potato

Pan-seared flank steak served with oven-roasted broccoli and tender sweet potato cubes, finished with a side of juicy fresh strawberries.

NUTRITION

493kcal
Protein
46.4g
Fat
19.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

5.4 ounces Flank Steak

1.5 cups Broccoli florets

100 grams Sweet Potato, cubed

1 teaspoon Olive Oil

0.5 cup fresh Strawberries

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes and broccoli florets with half of the olive oil and a pinch of sea salt.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.

  • 4

    While the vegetables roast, season the flank steak with salt and black pepper on both sides.

  • 5

    Heat the remaining olive oil in a heavy skillet or cast-iron pan over medium-high heat.

  • 6

    Sear the flank steak for approximately 4-5 minutes per side for medium-rare doneness.

  • 7

    Transfer the steak to a cutting board and let it rest for at least 5 minutes to lock in the juices.

  • 8

    Slice the steak thinly against the grain.

  • 9

    Serve the sliced steak with the roasted vegetables and a side of fresh strawberries for a bright finish.