YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Roasted Asparagus and Crispy Sweet Potatoes
Savor a beautifully balanced plate where a tender, pan-seared top sirloin meets perfectly roasted asparagus and crispy sweet potatoes, drizzled with a hint of olive oil. This dish offers a harmonious blend of rich, juicy steak and vibrant, earthy vegetables for a satisfying and nutritious meal.
INGREDIENTS
4 oz Top Sirloin Steak
1 tsp Olive Oil for steak
1/2 bunch Asparagus (approx 90g)
1 tsp Olive Oil for asparagus
1 small Sweet Potato (approx 80g)
PREPARATION
Preheat your oven to 425°F for the vegetables.
Pat the steak dry with a paper towel. Lightly season with salt and pepper (if desired) on both sides.
Heat a skillet over medium-high heat and add 1 teaspoon of olive oil. When the oil is shimmering, add the steak and sear for about 3-4 minutes per side until a golden crust forms, then lower the heat to finish cooking to your preferred doneness.
While the steak is resting, trim the tough ends of the asparagus and place them on a baking sheet. Drizzle with 1 teaspoon olive oil and season lightly.
Peel and cut the sweet potato into small cubes. Spread them out on another baking sheet and season with a pinch of salt and pepper. For extra crispiness, you can toss them with a small drizzle of olive oil if desired, keeping portion sizes in mind.
Place both baking sheets in the preheated oven. Roast the asparagus for about 10 minutes until tender and slightly charred, and roast the sweet potato cubes for about 20-25 minutes, turning halfway for even crispiness.
Slice the steak against the grain and plate with a serving of roasted asparagus and crispy sweet potatoes. Serve immediately.