YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Crispy Roasted Brussels Sprouts and Sweet Potato
Savor a perfectly pan-seared 5-ounce sirloin steak paired with tender, roasted Brussels sprouts and a naturally sweet, crispy roasted half sweet potato. This dish balances hearty protein with vibrant vegetables for a satisfying, nutrient-packed meal that delights the senses with its crisp textures and savory depth.
INGREDIENTS
5 oz Sirloin Steak
1 cup Brussels Sprouts
1/2 medium Sweet Potato
1 tsp Olive Oil
Salt and Pepper to taste
Garlic Powder to taste
PREPARATION
Preheat your oven to 425°F to roast the vegetables.
Wash and trim the Brussels sprouts, cutting them in half. Peel and cube the sweet potato into 1-inch pieces.
Toss the Brussels sprouts and sweet potato in a bowl with olive oil, salt, pepper, and garlic powder until evenly coated.
Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, stirring halfway through until they are crisp on the edges and tender inside.
While the vegetables are roasting, season the sirloin steak generously with salt, pepper, and a light dusting of garlic powder.
Heat a skillet over medium-high heat and add a small drizzle of olive oil. Once the oil is shimmering, add the steak.
Sear the steak for about 3-4 minutes per side for medium-rare (adjust time based on thickness and desired doneness).
Allow the steak to rest for 5 minutes after cooking to retain its juices.
Plate the steak alongside the roasted Brussels sprouts and sweet potato, and serve immediately.