YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Steak with Roasted Garlic
Savor the robust flavors of a perfectly pan-seared top sirloin steak crowned with a fragrant herb crust and accented by the mellow sweetness of roasted garlic. Every bite delivers a harmonious balance of savory beef and aromatic herbs, making for a satisfying meal that’s as elegant as it is nourishing.
INGREDIENTS
6 oz Top Sirloin Steak
1 tsp Olive Oil
1 Roasted Garlic Clove
0.5 tbsp Fresh Rosemary (chopped)
0.5 tbsp Fresh Thyme (chopped)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Prepare the garlic by slicing the top off one head, drizzling with a small amount of olive oil, wrapping in foil, and roasting until soft and caramelized (about 25-30 minutes). Alternatively, use a pre-roasted garlic clove.
Pat the 6 oz top sirloin steak dry with a paper towel. Season both sides lightly with salt and pepper.
In a small bowl, combine the chopped fresh rosemary, thyme, and a drizzle of olive oil to form an herb paste.
Press the herb mixture onto both sides of the steak, ensuring an even crust.
Heat a skillet over medium-high heat. Once hot, add 1 teaspoon of olive oil.
Place the steak in the skillet and sear for about 3-4 minutes on each side for medium-rare, or adjust timing to your preferred doneness.
Shortly before finishing, gently warm the roasted garlic clove (if not already warm) and either mash it to spread over the steak or serve it whole on the side.
Remove the steak from the skillet and let it rest for a couple of minutes before slicing. Top with the roasted garlic and serve immediately.