YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Creamy Garlic Mashed Potatoes and Roasted Asparagus
Savor a balanced plate featuring a perfectly pan-seared sirloin steak paired with silky creamy garlic mashed potatoes and roasted asparagus drizzled with olive oil. A simple, well-seasoned dish that celebrates robust flavors and clean ingredients.
INGREDIENTS
4 oz Sirloin Steak
100 g Yukon Gold Potato
1 Garlic Clove
30 ml Skim Milk
1 tsp Butter
80 g Asparagus
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Season the sirloin steak on both sides with salt and pepper.
Heat a non-stick pan over medium-high heat. Sear the steak for about 3-4 minutes on each side for medium-rare, or adjust timing to your preferred doneness. Remove from pan and let rest.
Meanwhile, peel and dice the Yukon Gold potato into evenly sized chunks. Boil in lightly salted water until tender, about 10-12 minutes.
In a small saucepan, lightly warm skim milk with the butter and a crushed garlic clove until the butter melts and the garlic softens.
Drain the potatoes and mash them thoroughly, gradually mixing in the warm garlic-infused milk. Season with salt and pepper to taste for a creamy, garlicky mashed texture.
Preheat your oven to 400°F. Toss the asparagus with a drizzle of olive oil, salt, and pepper. Roast in the oven for about 8-10 minutes until tender but still crisp.
Plate the sliced steak alongside a generous serving of creamy garlic mashed potatoes and roasted asparagus. Serve immediately.