YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Roasted Root Vegetables
Savor the rich flavors of a perfectly pan-seared steak paired with a medley of roasted carrots and parsnips. The dish combines a juicy, lean beef steak with naturally sweet and earthy roasted root vegetables, all lightly drizzled with olive oil and seasoned with herbs, creating a balanced and satisfying meal.
INGREDIENTS
6 ounces Lean Beef Steak
1 medium Carrot
1 medium Parsnip
1 tablespoon Extra Virgin Olive Oil
2 sprigs Fresh Rosemary
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel and chop the carrot and parsnip into evenly sized pieces. Toss them in a bowl with olive oil, chopped rosemary leaves, salt, and pepper.
Spread the vegetables on a baking sheet in a single layer and roast in the oven for 20-25 minutes until tender and lightly caramelized.
While the vegetables are roasting, season the steak on both sides with salt and pepper.
Heat a heavy skillet over medium-high heat. Once hot, add the steak and sear for about 3-4 minutes per side for medium-rare, adjusting the time based on thickness and preferred doneness.
Let the steak rest for a few minutes after cooking, then slice against the grain.
Plate the sliced steak alongside a generous serving of roasted root vegetables and garnish with an extra drizzle of olive oil if desired.