dinner recipe · #00925
Paprika Sirloin with Sweet Potato
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 37 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook22 min
Inactive3 min
Total37 min
Ingredients
- 1½ lbTop Sirloin Steak
- 12 ozSweet Potato
- 8 ozRed Bell Pepper
- 2 tbspOlive Oil
- 3 clovesGarlic
- 1 tspPaprika
- ¾ tspTable Salt
- ¼ tsp, groundBlack Pepper
Instructions
- Cut the Sweet Potato and Red Bell Pepper into bite-size pieces and mince the Garlic. Rub the Top Sirloin Steak with half of the Olive Oil, Garlic, Paprika, Table Salt, and Black Pepper.
- Keep the raw Top Sirloin Steak and raw juices away from ready to eat foods, utensils, and surfaces. Heat a large skillet over medium-high heat.
- Cook the Top Sirloin Steak until its center reaches at least 145°F (62.8°C). Transfer it to a clean plate and rest it for 3 minutes.
- While the Top Sirloin Steak rests, cook the Sweet Potato and Red Bell Pepper in the remaining Olive Oil until browned and tender, then serve together.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 36.3 g
- Carbohydrates
- 22 g
- Fat
- 25.5 g
- Fiber
- 3.5 g
- Sodium
- 616.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.