YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Steak with Roasted Garlic Smashed Potatoes
Savor the robust flavors of a perfectly pan-seared steak topped with a fragrant herb crust, paired with tender roasted garlic smashed potatoes. This dish balances savory, aromatic herbs with the richness of a juicy steak and the comforting texture of crispy-on-the-outside, soft-on-the-inside potatoes.
INGREDIENTS
5 ounces Sirloin Steak
1 medium Russet Potato
1 teaspoon Olive Oil
1 Garlic Clove
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Wash the potato thoroughly and prick it several times with a fork. Roast it in the oven for 35-40 minutes until tender.
Meanwhile, season the sirloin steak with salt and pepper. Finely chop the rosemary and thyme.
Press the chopped herbs onto both sides of the steak to form a crust.
Heat a skillet over medium-high heat and add half of the olive oil. Once hot, add the steak and cook for about 3-4 minutes per side or until desired doneness is reached. Remove the steak from the skillet and let it rest.
While the steak is resting, squeeze out the roasted potato onto a cutting board. Add the remaining olive oil, minced garlic, additional salt and pepper, and gently smash the potato with a fork until slightly chunky.
Plate the herb-crusted steak alongside the garlic smashed potatoes and serve immediately.