YOUR SOLIN GENERATED RECIPE
Charred Steak and Zesty Arugula Salad
Pan-seared sirloin steak sliced over a bed of peppery arugula and juicy tomatoes, finished with a bright lemon-olive oil drizzle and savory parmesan shavings.
INGREDIENTS
5.25 oz top sirloin steak
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tbsp extra virgin olive oil
2 cup baby arugula
0.5 cup cherry tomatoes
2 tbsp red onion
1 tbsp lemon juice
2 tbsp shaved parmesan cheese
PREPARATION
Pat the steak dry with a paper towel and season both sides evenly with sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat until very hot, then add the steak to the dry pan.
Sear the steak for 4 to 5 minutes per side for medium-rare, ensuring a deep brown crust forms.
Transfer the steak to a cutting board and let it rest for at least 5 minutes to keep the juices intact.
While the steak rests, combine the arugula, halved cherry tomatoes, and thinly sliced red onion in a large bowl.
Whisk the olive oil and lemon juice together in a small jar until emulsified.
Slice the steak against the grain into thin strips and arrange them over the salad.
Drizzle the dressing over the top and garnish with the shaved parmesan cheese.