YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Crispy Roasted Brussels Sprouts and Sweet Potato
Savor the robust flavors of a perfectly pan-seared steak accompanied by crispy roasted Brussels sprouts and a tender, slightly sweet roasted sweet potato. This dish creates a satisfying contrast of textures and natural flavors, finished with a drizzle of olive oil and a hint of garlic, salt, and pepper.
INGREDIENTS
5 oz Top Sirloin Steak
1 cup Brussels Sprouts, halved
1/2 medium Sweet Potato, cubed
1 tbsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Trim and halve the Brussels sprouts and peel, cube the sweet potato.
In a mixing bowl, toss the Brussels sprouts and sweet potato cubes with olive oil, garlic powder, salt, and black pepper.
Spread the vegetables on a baking sheet in a single layer and roast for about 20-25 minutes, stirring halfway through, until the vegetables are crisp on the edges and tender inside.
Meanwhile, season the steak with salt and pepper on both sides.
Heat a skillet over medium-high heat until very hot. Sear the steak for approximately 3-4 minutes per side for medium-rare, adjusting time based on thickness and your preferred level of doneness.
Allow the steak to rest for a few minutes after cooking before slicing.
Plate the sliced steak with a serving of roasted Brussels sprouts and sweet potato, and enjoy your balanced, flavorful meal.