Herb-Marinated Steak with Roasted Sweet Potato and Garlic Spinach

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

Herb-Marinated Steak with Roasted Sweet Potato and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Steak with Roasted Sweet Potato and Garlic Spinach

Pan-seared top sirloin marinated in rosemary and garlic, served with caramelized roasted sweet potatoes and tender sautéed spinach.

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NUTRITION

640kcal
Protein
60.5g
Fat
22.5g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Top Sirloin Steak

1 medium Sweet Potato

10 ounces Fresh Spinach (raw)

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into 1-inch cubes, then toss with half of the olive oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 25 minutes until the edges are caramelized.

  • 4

    Rub the steak thoroughly with minced garlic, chopped rosemary, thyme, salt, and black pepper.

  • 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 a perfect medium-rare, then remove from the pan to rest.

  • 7

    In the same skillet, add the spinach and a splash of water, sautéing for 2 minutes until just wilted and infused with the pan juices.

Herb-Marinated Steak with Roasted Sweet Potato and Garlic Spinach

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

Herb-Marinated Steak with Roasted Sweet Potato and Garlic Spinach

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Steak with Roasted Sweet Potato and Garlic Spinach

Pan-seared top sirloin marinated in rosemary and garlic, served with caramelized roasted sweet potatoes and tender sautéed spinach.

NUTRITION

640kcal
Protein
60.5g
Fat
22.5g
Carbs
54.8g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Top Sirloin Steak

1 medium Sweet Potato

10 ounces Fresh Spinach (raw)

1 tablespoon Extra Virgin Olive Oil

2 cloves Garlic

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into 1-inch cubes, then toss with half of the olive oil and a pinch of salt.

  • 3

    Spread the potatoes on the baking sheet and roast for 25 minutes until the edges are caramelized.

  • 4

    Rub the steak thoroughly with minced garlic, chopped rosemary, thyme, salt, and black pepper.

  • 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 a perfect medium-rare, then remove from the pan to rest.

  • 7

    In the same skillet, add the spinach and a splash of water, sautéing for 2 minutes until just wilted and infused with the pan juices.