YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Roasted Asparagus and Crispy Potatoes
Enjoy a perfectly pan-seared lean sirloin steak accompanied by tender roasted asparagus and crispy, golden potatoes. This meal balances rich steak flavors with light, fresh vegetables and a satisfying crunch from the potatoes, making it a delicious and nourishing choice.
INGREDIENTS
7 oz Lean Sirloin Steak
100 g Asparagus
100 g Baby Potatoes
1 tsp Olive Oil
1/4 tsp Salt
1/4 tsp Black Pepper
PREPARATION
Preheat your oven to 425°F.
Wash the baby potatoes and asparagus. Cut the potatoes into halves if they are larger than bite-size, and trim the woody ends of the asparagus.
Toss the potatoes with half a teaspoon of olive oil, a pinch of salt, and pepper. Spread them on a baking tray and roast for 20-25 minutes until they are golden and crispy, flipping halfway through.
While the potatoes roast, preheat a cast-iron skillet over medium-high heat with the remaining olive oil.
Pat the steak dry with paper towels and season it evenly with salt and freshly ground black pepper.
Place the steak in the hot skillet and sear for about 3-4 minutes on each side for medium-rare, or adjust to your preferred doneness.
About 5 minutes before the steak is done, add the asparagus to the skillet or a separate pan drizzled with a little olive oil, and sauté until they are tender-crisp, about 4-5 minutes.
Remove the steak from the skillet and let it rest for a couple of minutes. Plate the steak with the roasted potatoes and asparagus on the side.
Serve immediately and enjoy a balanced meal with a delightful combination of flavors and textures.