YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan-Seared Sirloin with Roasted Garlic and Fresh Salad
Savor a perfectly pan-seared sirloin steak, crusted with fresh rosemary and thyme and accentuated by the rich, mellow flavor of roasted garlic. Paired with a crisp arugula and cherry tomato salad lightly dressed in olive oil, this dish delivers a delightful balance of savory, herbaceous, and refreshing flavors, all in one elegant plate.
INGREDIENTS
6 oz Lean Sirloin Steak
3 Garlic Cloves
1 tsp Fresh Rosemary
1 tsp Fresh Thyme
1 tsp Olive Oil (for searing)
1 cup Arugula
1/2 cup Cherry Tomatoes
1/2 tsp Olive Oil (for salad dressing)
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F to prepare for roasting the garlic.
Place the unpeeled garlic cloves on a small piece of aluminum foil, drizzle with a little olive oil, wrap tightly, and roast in the oven for 20-25 minutes until soft and fragrant.
While the garlic is roasting, pat the sirloin steak dry and season both sides generously with salt, black pepper, chopped rosemary, and thyme.
Heat a skillet over medium-high heat and add 1 teaspoon of olive oil. When the oil is shimmering hot, place the steak in the pan and sear for about 3-4 minutes per side for medium-rare (adjust time for desired doneness).
Once finished, let the steak rest for 5 minutes and then slice against the grain.
Squeeze the roasted garlic out of its skins and serve it as a flavorful condiment over the steak.
Toss the arugula and cherry tomatoes with the 1/2 teaspoon of olive oil and a pinch of salt to create a fresh, light salad accompaniment.
Plate the steak slices topped with roasted garlic alongside the salad and enjoy your balanced, herb-infused meal.