YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Steak with Garlic Butter
Grass-fed sirloin steak pan-seared to a golden-brown crust and basted in aromatic garlic-rosemary butter, served with crisp roasted potatoes and tender asparagus.
INGREDIENTS
6 oz Top sirloin steak
0.5 tbsp Grass-fed butter
1 cup Asparagus spears
0.5 cup Baby potatoes
1 whole Garlic clove
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh rosemary
PREPARATION
Preheat your oven to 400°F. Toss the halved baby potatoes with a tiny pinch of salt and roast on a parchment-lined sheet for 20 minutes until golden and tender.
Pat the sirloin steak completely dry with paper towels; this is the secret to a perfect crust. Season both sides generously with sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and add the avocado oil. Once the oil is shimmering and slightly smoking, carefully place the steak in the pan.
Sear the steak for 3-4 minutes without moving it to develop a deep brown crust. Flip the steak and cook for another 3 minutes.
Reduce heat to medium. Add the grass-fed butter, smashed garlic clove, and fresh rosemary to the skillet. As the butter melts and foams, spoon it repeatedly over the steak for 1 minute.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep the juices inside.
While the steak rests, add the asparagus spears to the same skillet with the remaining garlic butter. Sauté for 3-4 minutes until bright green and tender-crisp.
Slice the steak against the grain and serve alongside the roasted potatoes and buttery asparagus.