Pan-Seared New York Strip Steak with Roasted Sweet Potato

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

Pan-Seared New York Strip Steak with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared New York Strip Steak with Roasted Sweet Potato

Tender New York strip steak pan-seared to a succulent finish, served with caramelized roasted sweet potatoes and crisp-tender asparagus spears.

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NUTRITION

526kcal
Protein
46.0g
Fat
30.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz New York strip steak

0.25 tbsp extra virgin olive oil

0.25 cup sweet potato

1 cup asparagus

2 cloves garlic

1 sprig fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss them with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10 minutes until tender.

  • 5

    While vegetables roast, pat the steak completely dry with paper towels and season both sides with the remaining salt and pepper.

  • 6

    Heat a cast-iron skillet over medium-high heat with the remaining olive oil until it just begins to smoke.

  • 7

    Place the steak in the pan and sear for 3 to 4 minutes per side for medium-rare, adding smashed garlic cloves and the rosemary sprig during the last 2 minutes.

  • 8

    Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing against the grain to serve alongside the roasted vegetables.

Pan-Seared New York Strip Steak with Roasted Sweet Potato

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

Pan-Seared New York Strip Steak with Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Pan-Seared New York Strip Steak with Roasted Sweet Potato

Tender New York strip steak pan-seared to a succulent finish, served with caramelized roasted sweet potatoes and crisp-tender asparagus spears.

NUTRITION

526kcal
Protein
46.0g
Fat
30.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

5 oz New York strip steak

0.25 tbsp extra virgin olive oil

0.25 cup sweet potato

1 cup asparagus

2 cloves garlic

1 sprig fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss them with half of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10 minutes until tender.

  • 5

    While vegetables roast, pat the steak completely dry with paper towels and season both sides with the remaining salt and pepper.

  • 6

    Heat a cast-iron skillet over medium-high heat with the remaining olive oil until it just begins to smoke.

  • 7

    Place the steak in the pan and sear for 3 to 4 minutes per side for medium-rare, adding smashed garlic cloves and the rosemary sprig during the last 2 minutes.

  • 8

    Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes before slicing against the grain to serve alongside the roasted vegetables.