YOUR SOLIN GENERATED RECIPE
Herb-Crusted Beef Steak with Roasted Broccoli and Sweet Potato
Savor a perfectly seasoned 6-ounce sirloin steak with a vibrant herb crust, accompanied by roasted broccoli and a tender sweet potato. Finished with a drizzle of olive oil and a pat of butter for extra richness, this dish offers a delightful balance of savory, earthy flavors and a comforting, home-cooked appeal.
INGREDIENTS
6 oz Beef Sirloin Steak
1 cup Fresh Broccoli
1 medium Sweet Potato
1 tbsp Extra Virgin Olive Oil
1 tbsp Unsalted Butter
1 tsp Dried Rosemary
1 tsp Dried Thyme
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, mix dried rosemary, dried thyme, garlic powder, salt, and pepper.
Pat the beef steak dry with paper towels. Lightly brush with olive oil and then coat both sides evenly with the herb mixture.
Place the steak on a hot, lightly oiled skillet over medium-high heat. Sear each side for about 2 minutes to lock in the juices, then transfer to the preheated oven to finish cooking for 6-8 minutes, or until desired doneness is reached.
Meanwhile, toss the broccoli florets and sweet potato cubes in a bowl with a drizzle of olive oil, salt, and pepper. Spread them on the baking sheet in a single layer.
Roast the vegetables in the oven for about 20-25 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.
Once the steak is done, remove it from the oven and add a pat of butter on top while it rests for 5 minutes.
Slice the steak against the grain and serve alongside the roasted broccoli and sweet potato.