YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Crispy Garlic Herb Roasted Potatoes
Experience the satisfying contrast between a perfectly pan-seared lean sirloin steak and crispy garlic herb roasted potatoes. The steak is cooked just right to keep its tender juiciness, while the potatoes are tossed in aromatic garlic, fresh herbs, and a hint of olive oil, resulting in a deliciously crunchy exterior with a soft interior. A simple yet flavorful meal that’s balanced and energizing.
INGREDIENTS
6 ounces Lean Top Sirloin Steak
1 medium Yukon Gold Potato (approx. 150g)
1 teaspoon Olive Oil
2 cloves Garlic
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F for roasting the potatoes.
Dice the Yukon Gold potato into bite-sized cubes. In a bowl, toss the potato cubes with olive oil, minced garlic, chopped rosemary and thyme (strip the leaves off the sprigs), and a pinch of salt and black pepper.
Spread the potatoes on a baking sheet in a single layer and roast in the oven for about 20-25 minutes, stirring halfway through, until crispy and golden.
While the potatoes are roasting, pat the steak dry with paper towels and season both sides generously with salt and pepper.
Heat a cast-iron or heavy skillet over medium-high heat until very hot. Add the steak to the pan without additional oil (the steak’s own fat will help sear it) and cook for 3-4 minutes on each side for medium-rare, or adjust time to your preferred doneness.
Let the steak rest for about 5 minutes before slicing.
Plate the sliced steak alongside a generous serving of crispy garlic herb roasted potatoes and enjoy.