YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Creamy Cauliflower Mash and Roasted Asparagus
Savor a satisfying plate of perfectly seared sirloin steak paired with a velvety cauliflower mash accentuated with a hint of creamy Greek yogurt and butter, and tender roasted asparagus spears for a delightful contrast of textures and flavors.
INGREDIENTS
6 oz Sirloin Steak
1 cup Cauliflower
1/4 cup Nonfat Greek Yogurt
1 tsp Unsalted Butter
6 spears Asparagus
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F for the asparagus roast.
Season the 6 oz sirloin steak generously with salt and pepper.
Heat a skillet over medium-high heat with a drizzle of olive oil. Sear the steak on each side for about 3-4 minutes or until cooked to your desired doneness. Remove and let rest.
Meanwhile, steam the cauliflower florets until they are tender, about 8-10 minutes. Transfer to a bowl.
Add the Greek yogurt and unsalted butter to the steamed cauliflower, and blend or mash until creamy; season with salt and pepper.
Toss the asparagus spears with a bit of olive oil, salt, and pepper, and spread them out on a baking tray. Roast in the preheated oven for 10-12 minutes until tender and slightly crisp.
Slice the rested steak and serve it alongside the creamy cauliflower mash and roasted asparagus. Enjoy!