YOUR SOLIN GENERATED RECIPE
Tender Peppercorn Steak with Creamy Rice
Pan-seared sirloin steak crusted in cracked peppercorns served over a bed of velvety spinach rice made creamy with a dollop of Greek yogurt.
INGREDIENTS
4 oz top sirloin steak
1 tsp cracked black peppercorns
0.25 tsp sea salt
1 tsp ghee
0.5 cup cooked jasmine rice
0.25 cup plain non-fat Greek yogurt
1 cup baby spinach
1 clove garlic
1 tbsp fresh parsley
PREPARATION
Pat the sirloin steak dry with a paper towel and season both sides generously with sea salt and the cracked black peppercorns, pressing them into the meat.
Heat a cast-iron skillet over medium-high heat and add the ghee, swirling to coat the pan.
Once the skillet is shimmering, sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan to a cutting board to rest.
In the same pan, reduce the heat to low and sauté the minced garlic for 30 seconds until fragrant, scraping up any browned bits from the steak.
Stir in the cooked jasmine rice and baby spinach, tossing constantly until the spinach is just wilted and the rice is heated through.
Remove the rice mixture from the heat and fold in the Greek yogurt until the rice is creamy and well-combined.
Slice the rested steak against the grain into thin strips and serve immediately over the creamy rice, garnished with fresh parsley.