YOUR SOLIN GENERATED RECIPE
Juicy Pan-Seared Steak with Crispy Roasted Brussels Sprouts and Sweet Potato
Savor a perfectly pan-seared steak paired with crispy roasted Brussels sprouts and tender sweet potato cubes. This well-balanced meal offers a hearty blend of protein and wholesome vegetables, delivering a satisfying texture and a rich, savory flavor that's ideal for a comforting dinner.
INGREDIENTS
5 oz Steak Fillet
1 cup Brussels Sprouts
1/2 medium Sweet Potato
1 tsp Olive Oil
PREPARATION
Preheat your oven to 425°F for roasting the vegetables.
Trim and halve the Brussels sprouts and dice the sweet potato into small, even cubes for quick and even roasting.
Place the Brussels sprouts and sweet potato on a baking sheet, drizzle with half a teaspoon of olive oil (or adjust as needed), and season with salt and pepper. Toss to coat evenly.
Roast the vegetables in the oven for about 20-25 minutes, until they are crispy on the edges and tender in the center. Stir halfway through for even crispiness.
While the vegetables roast, heat a non-stick skillet over medium-high heat. Pat the 5 oz steak fillet dry with paper towels and season with salt and pepper.
Add a small drizzle of olive oil to the skillet, then place the steak in the hot pan. Sear each side for about 3-4 minutes, depending on your preferred doneness.
Once cooked to your liking, remove the steak from the pan and let it rest for a few minutes before slicing.
Plate the sliced steak alongside the roasted Brussels sprouts and sweet potato. Serve immediately and enjoy your balanced, flavorful meal.