YOUR SOLIN GENERATED RECIPE
Seared Steak Burger with Leafy Greens and Oven-Baked Potato Wedges
Savor a perfectly seared lean steak burger accented with crisp, fresh leafy greens and a side of golden, oven-baked potato wedges. Finished with a dollop of creamy Greek yogurt, this meal delivers a satisfying balance of flavors and textures, making it a wholesome dinner delight.
INGREDIENTS
4 oz Lean Steak Patty
1 Whole Wheat Burger Bun
1 cup Mixed Leafy Greens
1 serving Tomato Slices
3 oz Potato Wedges
1 tsp Olive Oil
2 tbsp Plain Non-Fat Greek Yogurt
PREPARATION
Preheat your oven to 425°F for the potato wedges.
Cut the potato into wedges and toss them with olive oil, salt, and your favorite seasonings.
Spread the potato wedges on a baking sheet and bake for about 20-25 minutes until golden and crispy, turning once halfway through.
Season the lean steak with salt and pepper. Heat a skillet over medium-high heat until very hot.
Place the steak patty in the skillet and sear for about 3-4 minutes per side until it reaches your desired doneness.
Lightly toast the whole wheat bun in the same skillet or toaster.
Assemble the burger by placing the seared steak on the bun, layering with mixed leafy greens and tomato slices.
Top the steak with a dollop of plain Greek yogurt, adding a creamy tang that complements the richness of the beef.
Serve the steak burger alongside the oven-baked potato wedges for a hearty, balanced dinner.