YOUR SOLIN GENERATED RECIPE
Grilled Steak and Roasted Potato Bowl with Mixed Greens and Shaved Parmesan
Grilled lean sirloin and herb-roasted potatoes served over a bed of fresh mixed greens and topped with sharp shaved parmesan.
INGREDIENTS
5 ounces Top Sirloin Steak
100 grams Red Potatoes, diced
2 cups Mixed Greens
0.5 ounce Shaved Parmesan Cheese
1 teaspoon Olive Oil
1 tablespoon Balsamic Vinegar
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced red potatoes with half of the olive oil, salt, pepper, and a pinch of dried rosemary.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until they are golden brown and tender.
Season the sirloin steak generously with sea salt and cracked black pepper.
Heat a grill pan or cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for medium-rare.
Remove the steak from the heat and let it rest for at least 5 minutes before slicing it thinly against the grain.
In a large salad bowl, whisk together the remaining olive oil and balsamic vinegar to create a light dressing.
Add the mixed greens to the bowl and toss gently to coat the leaves evenly.
Arrange the roasted potatoes and sliced steak over the greens.
Finish the dish by scattering the shaved parmesan cheese over the top before serving.