YOUR SOLIN GENERATED RECIPE
Seared Steak with Garlic Brussel Sprouts and Protein Pasta
Pan-seared sirloin steak served over chickpea pasta and garlicky brussel sprouts, finished with a dollop of melty grass-fed butter.
INGREDIENTS
4 ounces Sirloin Steak
2 ounces Chickpea Pasta
1.5 cups Brussel Sprouts
1.75 tablespoons Olive Oil
0.5 tablespoon Grass-fed Butter
2 cloves Garlic
PREPARATION
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions.
Trim the ends of the brussel sprouts and cut them in half.
Heat one tablespoon of olive oil in a large skillet over medium-high heat and add the brussel sprouts, searing until they are tender and charred.
Stir in the minced garlic during the last minute of cooking the sprouts, then remove them from the pan.
Season the sirloin steak with salt and pepper, then sear in the same skillet for 3-4 minutes per side for medium-rare.
Let the steak rest for 5 minutes before slicing against the grain.
Drain the pasta and toss with the remaining olive oil and grass-fed butter.
Plate the pasta with the sliced steak and garlic sprouts on the side.