YOUR SOLIN GENERATED RECIPE
Seared Sirloin Steak with Steamed Asparagus and Mashed Sweet Potatoes
Pan-seared grass-fed sirloin paired with creamy mashed sweet potatoes and tender asparagus, finished with a touch of rich, nutty ghee.
INGREDIENTS
8.5 ounces Top Sirloin Steak
1.5 cups Cubed Sweet Potato
1 cup Asparagus
1 tablespoon Ghee
PREPARATION
Peel and cube the sweet potato, then boil in a pot of water for 12-15 minutes until fork-tender.
Trim the woody ends off the asparagus and steam for 5-7 minutes until vibrant green and tender-crisp.
Pat the sirloin steak dry with a paper towel and season generously with sea salt and cracked black pepper.
Heat the ghee 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 finish.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes to lock in the juices.
Drain the sweet potatoes and mash them until smooth, adding a small amount of cooking water for desired consistency.
Slice the steak against the grain and serve immediately alongside the mashed sweet potatoes and steamed asparagus.