YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Steak with Garlic Roasted Baby Potatoes
Savor a perfectly pan-seared steak with a fragrant herb crust paired with garlic roasted baby potatoes, delivering a hearty and flavorful meal that balances rich protein with satisfying, crispy potatoes. This dish features tender steak seasoned with a blend of fresh herbs and a subtle garlic kick that elevates the natural flavors of the meat, complemented by the roasted sweet and savory taste of baby potatoes.
INGREDIENTS
5 ounces Steak (Sirloin)
1 cup Baby Potatoes
1 tablespoon Olive Oil
2 Garlic Cloves
1 tablespoon Fresh Rosemary
1 tablespoon Fresh Thyme
0.5 teaspoon Salt
0.5 teaspoon Black Pepper
PREPARATION
Preheat the oven to 400°F.
Rinse the baby potatoes and slice them in halves if they are larger.
In a bowl, toss the potatoes with olive oil, minced garlic, fresh rosemary, thyme, salt, and black pepper.
Spread the potatoes on a baking sheet in a single layer and roast in the oven for about 20-25 minutes or until they are golden and tender, tossing halfway through.
While the potatoes are roasting, pat the steak dry with a paper towel. Season both sides with salt, pepper, and a sprinkle of chopped rosemary and thyme.
Heat a skillet over medium-high heat and add a drizzle of olive oil.
Once the skillet is hot, place the steak in the pan and cook for about 3-4 minutes on each side for medium-rare, adjusting the time based on thickness and desired doneness.
Allow the steak to rest for 5 minutes before slicing.
Serve the sliced herb-crusted steak with a side of garlic roasted baby potatoes.