YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Steak with Crispy Potatoes and Roasted Vegetables
Enjoy a balanced dish featuring a perfectly pan-seared lean sirloin steak infused with a fragrant herb crust, accompanied by crispy roasted baby potatoes and a medley of tender broccoli and zucchini. This hearty yet light meal delivers delightful, contrasting textures and flavors – from the robust, savory steak to the gentle, roasted sweetness of the vegetables.
INGREDIENTS
5 ounces Lean Sirloin Steak
100 grams Baby Potatoes
50 grams Broccoli
50 grams Zucchini
1 teaspoon Olive Oil
1 tablespoon Mixed Fresh Herbs (Rosemary, Thyme, Parsley)
1 clove Garlic
Salt & Pepper to taste
PREPARATION
Pat the steak dry and season both sides with salt and pepper.
Mix the chopped fresh herbs with minced garlic. Press this mixture onto the steak to form an herb crust.
Preheat a heavy skillet over medium-high heat. Add half the olive oil into the skillet.
Pan-sear the steak for about 3-4 minutes per side for medium-rare, or adjust based on preferred doneness. Remove the steak and let it rest.
Meanwhile, toss the baby potatoes with a light spray of oil, salt, and pepper. Roast them in a preheated oven at 400°F (205°C) for 15-20 minutes, until crispy.
In the last 10 minutes of roasting, add broccoli and zucchini (lightly drizzled with the remaining olive oil) to the oven tray. Roast until tender.
Plate the steak alongside the crispy potatoes and roasted vegetables. Serve immediately and enjoy the contrasting textures and flavors.