YOUR SOLIN GENERATED RECIPE
Seared Steak with Roasted Potatoes and Parmesan Broccoli
Pan-seared sirloin steak served with crispy roasted potato wedges and tender broccoli florets finished with a dusting of salty, melty parmesan.
INGREDIENTS
6 ounces Top Sirloin Steak
100 grams Red Potato, wedged
150 grams Broccoli florets
1.5 tablespoons grated Parmesan Cheese
1 teaspoon Avocado Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the potato wedges with half of the avocado oil, sea salt, and black pepper on a parchment-lined baking sheet.
Roast the potatoes for 20-25 minutes until the edges are golden and crisp.
While potatoes roast, season the steak generously with salt and pepper on both sides.
Heat the remaining avocado oil in a heavy cast-iron skillet over medium-high heat until shimmering.
Place the steak in the hot skillet and sear for 3-4 minutes per side for a perfect medium-rare, then remove from heat and let rest for 5 minutes.
Steam the broccoli florets until tender-crisp, then toss them with the grated parmesan while still hot so the cheese becomes melty.
Slice the rested steak against the grain and serve alongside the roasted potatoes and cheesy broccoli.