YOUR SOLIN GENERATED RECIPE
Citrus-Garlic Seared Steak with Roasted Peppers and Zucchini
Pan-seared sirloin steak marinated in lime and garlic, served with oven-roasted zucchini and bell peppers for a smoky, charred finish.
INGREDIENTS
5.5 ounces Beef Top Sirloin
1 medium Zucchini
1 medium Red Bell Pepper
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lime Juice
1 teaspoon Ground Cumin
PREPARATION
Preheat your oven to 425°F.
Slice the zucchini into half-moons and the red bell pepper into thin strips.
Toss the sliced vegetables with half of the olive oil, salt, and pepper on a large parchment-lined baking sheet.
Roast the vegetables for 15-20 minutes until they are tender and show slight char marks.
While vegetables roast, whisk together the lime juice, minced garlic, cumin, and the remaining olive oil in a small bowl.
Rub the steak thoroughly with the citrus-garlic mixture and season both sides with a pinch of salt.
Heat a heavy cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for medium-rare doneness.
Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain to serve with the roasted vegetables.