YOUR SOLIN GENERATED RECIPE
Tender Herb-Crusted Chuck Steak with Creamy Potatoes
Pan-seared chuck steak coated in a fragrant herb crust, served alongside velvety mashed potatoes made creamy with Greek yogurt.
INGREDIENTS
5 oz Chuck steak
1 medium Yellow potato
0.25 cup Plain Greek yogurt
1 tsp Olive oil
0.5 tsp Dried rosemary
0.5 tsp Dried thyme
0.25 tsp Sea salt
0.25 tsp Black pepper
1 clove Garlic
1 tbsp Fresh chives
PREPARATION
Peel and dice the yellow potato into 1-inch cubes.
Place potato cubes in a pot of boiling water and cook for 12-15 minutes until fork-tender.
While potatoes cook, pat the chuck steak dry and rub both sides with dried rosemary, dried thyme, sea salt, and black pepper.
Heat olive oil in a cast-iron skillet over medium-high heat.
Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.
Remove steak from the pan and let it rest on a cutting board for 5 minutes.
Drain the potatoes and return them to the pot.
Add the Greek yogurt, minced garlic, and chopped chives to the potatoes, then mash until smooth and velvety.
Slice the steak against the grain and serve immediately with the creamy potatoes.