YOUR SOLIN GENERATED RECIPE
Garlic Herb Beef with Roasted Vegetables
Tender flank steak seared with aromatic garlic and fresh herbs, served alongside a vibrant medley of roasted broccoli, bell peppers, and sweet potatoes.
INGREDIENTS
6 oz Flank steak
0.5 tbsp Olive oil
2 cloves Garlic
1 tsp Fresh rosemary
1 tsp Fresh thyme
0.5 tsp Sea salt
0.25 tsp Black pepper
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 cup Sweet potato
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Toss the cubed sweet potato, broccoli florets, and sliced bell pepper with half of the olive oil, half of the salt, and half of the pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 20-25 minutes until the potatoes are tender and the broccoli is slightly charred.
While the vegetables are roasting, finely mince the garlic cloves along with the fresh rosemary and thyme.
Season the flank steak with the remaining salt and pepper, then rub the minced garlic-herb mixture onto both sides of the meat.
Heat the remaining olive oil in a heavy cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices before slicing thinly against the grain.
Divide the roasted vegetables onto plates and serve with the sliced garlic-herb beef.