YOUR SOLIN GENERATED RECIPE
Herb-Crusted Steak with Garlic Roasted Vegetables and Crispy Roasted Potatoes
Enjoy a beautifully balanced plate featuring a tender, herb-crusted top sirloin steak paired with garlic-infused, roasted vegetables and perfectly crispy, roasted baby potatoes. This dish is a delightful blend of savory flavors and vibrant colors, making it a satisfying meal any time of day.
INGREDIENTS
5 oz Top Sirloin Steak
100g Baby Potato
1/2 cup Zucchini
1/2 cup Red Bell Pepper
1 tsp Olive Oil (for vegetables)
1 tsp Olive Oil (for potatoes)
1 Garlic Clove
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
1 tsp Lemon Zest
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F.
Pat the steak dry and season generously with salt, pepper, lemon zest, chopped rosemary, and thyme.
Heat a skillet over medium-high heat and sear the steak for about 2 minutes per side until a crust forms. Transfer the steak to the oven to finish cooking for 4-6 minutes for medium-rare, or adjust time for desired doneness. Remove from oven and let rest.
Meanwhile, toss the baby potatoes with 1 tsp olive oil, salt, pepper, and a minced garlic clove. Spread them out on a baking sheet and roast in the oven for about 20-25 minutes until crispy and golden.
In a separate bowl, combine sliced zucchini and diced red bell pepper with 1 tsp olive oil, a pinch of salt, and pepper. Arrange on a baking sheet and roast in the oven for approximately 15 minutes until tender with a slight char.
Slice the rested steak and serve alongside the garlic roasted vegetables and crispy roasted potatoes for a balanced, flavorful meal.