YOUR SOLIN GENERATED RECIPE
Seared Steak with Roasted Brie and Almond Milk Mashed Potatoes
Experience a refined dinner featuring a perfectly seared steak accompanied by creamy mashed potatoes enhanced with almond milk and a delicate touch of roasted brie. A subtle swirl of Greek yogurt adds tang, elevating the dish with a rich, velvety finish.
INGREDIENTS
5 oz Lean Sirloin Steak
100 g Russet Potato
1/4 cup Unsweetened Almond Milk
0.5 oz Brie Cheese
1/3 cup Nonfat Greek Yogurt
1 tsp Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 375°F for the roasted brie.
Score the brie lightly with a knife and place it on a small baking dish. Roast in the oven for about 8-10 minutes until it softens slightly.
While the brie roasts, peel and dice the russet potato into small cubes.
Boil the diced potatoes in lightly salted water until tender, about 10-12 minutes.
In a small saucepan, gently heat the almond milk with a pinch of salt to warm it.
Drain the potatoes and return them to the pot. Mash the potatoes while gradually stirring in the warmed almond milk, olive oil, and nonfat Greek yogurt until you achieve a creamy consistency.
Season the mashed potatoes with salt and black pepper to taste.
Pat the steak dry with paper towels and season both sides with salt and black pepper.
Heat a skillet over medium-high heat and add the olive oil. Sear the steak for about 3-4 minutes per side for medium-rare, or adjust to your desired doneness.
Plate the mashed potatoes, top with the roasted brie, and serve the seared steak alongside.
Optionally, drizzle any juices from the steak over the plate for added flavor.