YOUR SOLIN GENERATED RECIPE
Seared Steak with Roasted Broccoli and Sweet Potato
Pan-seared sirloin steak served with oven-roasted broccoli and tender sweet potato rounds, finished with a sprinkle of flaky sea salt.
INGREDIENTS
4.2 ounces Top Sirloin Steak
120 grams Sweet Potato
1.5 cups Broccoli florets
1 teaspoon Avocado oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Slice the sweet potato into half-inch thick rounds and break the broccoli into bite-sized florets.
Toss the vegetables on the baking sheet with half of the avocado oil and a pinch of salt and pepper.
Roast the vegetables for 20 to 25 minutes until the sweet potatoes are tender and broccoli edges are crisp.
While the vegetables roast, pat the steak dry with a paper towel and season both sides generously with salt and pepper.
Heat the remaining avocado oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, or until it reaches your preferred doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve immediately alongside the roasted broccoli and sweet potatoes.