YOUR SOLIN GENERATED RECIPE
Seared Beef with Cheesy Roasted Potatoes and Steamed Broccoli
Pan-seared top sirloin served with golden russet potatoes and tender steamed broccoli, finished with a sprinkle of melty sharp cheddar.
INGREDIENTS
4.75 ounces Top Sirloin Steak
130 grams Russet Potato, cubed
15 grams Shredded Cheddar Cheese
100 grams Broccoli Florets
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C).
Toss the cubed russet potatoes with half of the olive oil, salt, and pepper, then spread them on a baking sheet.
Roast the potatoes for 20-25 minutes until they are golden and crisp.
While potatoes roast, pat the sirloin steak dry with paper towels and season both sides with salt and pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
Remove the steak from the pan and let it rest for 5 minutes before slicing.
Steam the broccoli florets in a steamer basket over boiling water for 4-5 minutes until tender-crisp.
Sprinkle the shredded cheddar cheese over the hot roasted potatoes so it becomes melty.
Plate the sliced beef alongside the cheesy potatoes and steamed broccoli.