Seared Beef Strips with Herb-Roasted Sweet Potato and Tomato Salad

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

Seared Beef Strips with Herb-Roasted Sweet Potato and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Herb-Roasted Sweet Potato and Tomato Salad

Pan-seared beef and roasted sweet potatoes served with a fresh cherry tomato salad and a drizzle of tangy balsamic glaze.

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NUTRITION

492kcal
Protein
41.8g
Fat
20.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Top Sirloin Steak strips

120 grams Sweet Potato, cubed

1 cup Cherry Tomatoes, halved

1 teaspoon Olive Oil

1 tablespoon Balsamic Vinegar

1/2 teaspoon Dried Oregano

Sea salt and black pepper to taste

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with dried oregano, salt, and half of the olive oil.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

  • 4

    Season the beef strips with sea salt and cracked black pepper.

  • 5

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

  • 6

    Sear the beef strips for 2-3 minutes per side until they reach your desired level of doneness.

  • 7

    While the beef rests, halve the cherry tomatoes and toss them in a small bowl with the balsamic vinegar.

  • 8

    Serve the seared beef alongside the roasted sweet potatoes and the bright tomato salad.

Seared Beef Strips with Herb-Roasted Sweet Potato and Tomato Salad

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

Seared Beef Strips with Herb-Roasted Sweet Potato and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Seared Beef Strips with Herb-Roasted Sweet Potato and Tomato Salad

Pan-seared beef and roasted sweet potatoes served with a fresh cherry tomato salad and a drizzle of tangy balsamic glaze.

NUTRITION

492kcal
Protein
41.8g
Fat
20.5g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Top Sirloin Steak strips

120 grams Sweet Potato, cubed

1 cup Cherry Tomatoes, halved

1 teaspoon Olive Oil

1 tablespoon Balsamic Vinegar

1/2 teaspoon Dried Oregano

Sea salt and black pepper to taste

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with dried oregano, salt, and half of the olive oil.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

  • 4

    Season the beef strips with sea salt and cracked black pepper.

  • 5

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

  • 6

    Sear the beef strips for 2-3 minutes per side until they reach your desired level of doneness.

  • 7

    While the beef rests, halve the cherry tomatoes and toss them in a small bowl with the balsamic vinegar.

  • 8

    Serve the seared beef alongside the roasted sweet potatoes and the bright tomato salad.