YOUR SOLIN GENERATED RECIPE
Tender Garlic-Herb Steak with Creamy Spinach
Pan-seared sirloin steak basted in aromatic garlic ghee, paired with a velvety bed of wilted spinach finished with a bright squeeze of lemon.
INGREDIENTS
6 oz Top sirloin steak
1 tbsp Ghee
2 cup Baby spinach
2 tbsp Plain Greek yogurt
1 clove Garlic
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Lemon juice
PREPARATION
Pat the steak dry with paper towels and season both sides evenly with sea salt, black pepper, and dried thyme.
Heat a cast-iron skillet over medium-high heat and add the ghee once the pan is hot.
Place the steak in the skillet and sear for 3-4 minutes per side for medium-rare, adding the minced garlic to the pan during the final minute to infuse the ghee.
Remove the steak from the skillet and transfer to a plate to rest for at least 5 minutes.
In the same skillet with the remaining garlic and fat, add the baby spinach and sauté until just wilted, about 1-2 minutes.
Remove the skillet from the heat and stir in the Greek yogurt and lemon juice until the spinach is coated in a creamy sauce.
Slice the rested steak against the grain and serve it immediately over the bed of creamy spinach.