YOUR SOLIN GENERATED RECIPE
Garlic-Herb Seared Steak with Roasted Rainbow Vegetables
Savor a perfectly seared steak elevated with garlic and fresh herbs, paired with a vibrant medley of roasted rainbow vegetables that bring a burst of color and flavor to your plate. This dish balances rich meaty flavors with the natural sweetness of bell peppers, zucchini, and red onion, offering a delightful and nutritious meal.
INGREDIENTS
6 ounces Beef Sirloin Steak
1/2 medium Red Bell Pepper
1/2 medium Yellow Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1/2 cup Cherry Tomatoes
1 teaspoon Olive Oil
2 cloves Garlic, minced
2 sprigs Fresh Thyme
2 sprigs Fresh Rosemary
Salt and Black Pepper to taste
PREPARATION
Pat the steak dry and season both sides generously with salt and pepper. Rub half of the minced garlic and a few leaves of thyme and rosemary onto the steak.
Let the steak rest at room temperature for about 15 minutes while you prep the vegetables.
Preheat your oven to 425°F. Chop the red and yellow bell peppers into strips, slice the zucchini into rounds, and cut the red onion into wedges. Halve the cherry tomatoes.
Place all the chopped vegetables in a bowl, drizzle with olive oil, and toss with the remaining minced garlic, a pinch of salt, and pepper.
Spread the vegetables out on a baking sheet lined with parchment paper and roast in the preheated oven for 15-20 minutes until they are tender and slightly charred.
While the vegetables roast, heat a heavy skillet (preferably cast iron) over medium-high heat. Sear the steak for about 3-4 minutes per side for medium-rare, or adjust the time for your preferred doneness.
Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.
Plate the sliced steak with a generous serving of roasted rainbow vegetables and garnish with additional fresh thyme or rosemary if desired.