YOUR SOLIN GENERATED RECIPE
Garlic Herb Pan-Seared Steak with Brown Rice and Roasted Asparagus
Savor a perfectly pan-seared 6-ounce sirloin steak, infused with garlic and fresh herbs, paired with a serving of nutty brown rice and tender roasted asparagus. This balanced dish delivers a rich blend of flavors and textures, from the juicy, herb-kissed steak to the crisp, roasted asparagus, all rounded out by the wholesome goodness of brown rice.
INGREDIENTS
6 ounces Sirloin Steak
1/2 cup cooked Brown Rice
6 spears Asparagus
1 garlic clove
2 teaspoons Olive Oil
1 tablespoon Mixed Fresh Herbs (Rosemary, Thyme)
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F for the asparagus.
Season the 6-ounce sirloin steak on both sides with salt, pepper, and chopped garlic. Add the mixed fresh herbs for an extra burst of flavor.
Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the steak and sear for about 3-4 minutes per side for medium-rare, or adjust the time to your desired doneness.
While the steak is cooking, toss the asparagus spears with the remaining teaspoon of olive oil, a pinch of salt and pepper, and a little extra chopped herbs if desired. Spread them on a baking sheet and roast in the preheated oven for about 8-10 minutes until tender and slightly caramelized.
Assuming the brown rice is pre-cooked, gently reheat it in a microwave or on the stove.
Once the steak is cooked, let it rest for a couple of minutes to allow the juices to redistribute.
Plate the steak alongside the brown rice and roasted asparagus. Garnish with additional herbs if desired, and serve immediately.