YOUR SOLIN GENERATED RECIPE
Herb-Garlic Butter Seared Steak with Roasted Baby Potatoes
Savor a beautifully seared sirloin steak infused with garlic-herb butter, paired with perfectly roasted baby potatoes tossed in a hint of olive oil and fresh herbs. This dish offers a satisfying blend of flavors and textures with a rich savory steak and crispy-tender potatoes, making it an elegant yet balanced meal.
INGREDIENTS
6 oz Top Sirloin Steak
150 g Baby Potatoes
0.5 tbsp Unsalted Butter
1 tsp Olive Oil
1 Garlic Clove
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C) for the roasted baby potatoes.
Wash the baby potatoes and cut them in half if they are larger. Toss the potatoes in a bowl with olive oil, salt, pepper, and roughly chopped rosemary and thyme.
Spread the potatoes on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until golden and tender, stirring halfway through.
While the potatoes are roasting, take the steak out of the refrigerator to bring it to room temperature. Pat dry and season generously with salt and black pepper on both sides.
Heat a heavy skillet over medium-high heat. Once hot, sear the steak for about 3-4 minutes per side for medium-rare, or adjust time to your preferred doneness.
During the last minute of cooking, add the butter, a smashed garlic clove, and the remaining rosemary and thyme to the pan. Spoon the melted herb-garlic butter over the steak to infuse it with flavor.
Remove the steak from the skillet and let it rest for a few minutes before slicing.
Plate the sliced steak alongside the roasted baby potatoes and enjoy your balanced, savory meal.