YOUR SOLIN GENERATED RECIPE
Seared Beef Steak with Sautéed Asparagus and Cucumber Salad
Enjoy a perfectly seared beef steak paired with tender sautéed asparagus and a refreshing cucumber salad lightly dressed in olive oil. This dish brings together robust, savory flavors with a crisp, cool salad, making it a satisfying dinner option that balances protein and freshness beautifully.
INGREDIENTS
6 oz Beef Top Sirloin Steak
1 cup Asparagus
1 medium Cucumber
2 tsp Olive Oil
PREPARATION
Remove the steak from the refrigerator about 20 minutes before cooking to allow it to come to room temperature.
Pat the steak dry with paper towels and season lightly with salt and pepper.
Heat 1 teaspoon of olive oil in a heavy skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for about 3-4 minutes on each side for medium-rare, adjusting the time slightly for your desired doneness.
Remove the steak from the skillet and let it rest for 5 minutes before slicing to retain its juices.
In the same skillet, add the asparagus and sauté for 3-4 minutes until tender-crisp, seasoning with a pinch of salt.
Meanwhile, slice the cucumber and place it in a bowl. Drizzle with the remaining 1 teaspoon of olive oil, and add a pinch of salt and pepper. Toss gently to combine.
Plate the steak slices alongside the sautéed asparagus and cucumber salad, and serve immediately.