YOUR SOLIN GENERATED RECIPE
Pan-Seared Rump Steak with Crispy Roasted Brussels Sprouts
Enjoy a beautifully pan-seared rump steak paired with crispy roasted Brussels sprouts. The steak is cooked to a perfect medium-rare with just the right amount of seasoning, while the Brussels sprouts are roasted until tender and slightly caramelized with a hint of olive oil. This dish is both hearty and vibrant, offering a well-balanced meal that sits comfortably within your protein and calorie goals.
INGREDIENTS
5 ounces Rump Steak
1 cup Brussels Sprouts, halved
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Trim and halve the Brussels sprouts. Toss them in a bowl with olive oil, salt, and pepper until evenly coated.
Spread the Brussels sprouts on a baking sheet in a single layer and roast for about 15-20 minutes, stirring halfway through, until crispy and caramelized.
While the Brussels sprouts are roasting, pat the rump steak dry with paper towels and season both sides with salt and pepper.
Heat a heavy skillet over medium-high heat. Once hot, add the rump steak and sear for about 3-4 minutes on each side for a medium-rare finish, or adjust time according to your preferred doneness.
Remove the steak from the skillet and let it rest for a few minutes before slicing.
Plate the sliced steak alongside the crispy roasted Brussels sprouts and serve immediately.