YOUR SOLIN GENERATED RECIPE
Grilled Beef Steak with Roasted Sweet Potato and Broccoli
Grilled top sirloin steak served with oven-roasted sweet potatoes and broccoli florets, seasoned with garlic and finished with a sprinkle of flaky sea salt.
INGREDIENTS
8 oz Top Sirloin Steak
150g Sweet Potato, cubed
150g Broccoli florets
1 tsp Olive Oil
Pinch of sea salt, black pepper, and garlic powder
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes and broccoli florets with half of the olive oil, salt, and pepper.
Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli edges are charred.
While the vegetables roast, season the steak generously with salt, pepper, and garlic powder.
Heat a grill or heavy cast-iron skillet over medium-high heat with the remaining olive oil.
Grill the steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
Transfer the steak to a cutting board and allow it to rest for at least 5 minutes to lock in the juices.
Slice the steak against the grain and serve alongside the roasted sweet potatoes and broccoli.