YOUR SOLIN GENERATED RECIPE
Garlic Butter Steak with Roasted Spaghetti Squash
Pan-seared steak basted in aromatic garlic ghee served over a bed of tender, oven-roasted spaghetti squash strands that offer a satisfying crunch.
INGREDIENTS
6 oz Top sirloin steak
0.5 small Spaghetti squash
0.25 tbsp Ghee
0.25 tbsp Extra virgin olive oil
2 clove Garlic
1 tsp Fresh rosemary
0.5 tsp Sea salt
0.5 tsp Black pepper
PREPARATION
Preheat oven to 400°F and slice spaghetti squash in half lengthwise, removing the seeds with a spoon.
Drizzle the squash flesh with olive oil, season with a portion of the sea salt, and roast cut-side down on a baking sheet for 40 minutes until tender.
Pat the steak dry with paper towels and season both sides generously with the remaining sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side until a golden crust forms and it reaches medium-rare.
Reduce heat to medium, add ghee, smashed garlic cloves, and rosemary to the pan, spooning the melted fat over the steak for 2 minutes to infuse flavor.
Remove the steak from the pan to rest for 5 minutes while you use a fork to shred the roasted squash into spaghetti-like strands.
Slice the steak against the grain and serve immediately over the warm squash, drizzling with any remaining garlic ghee from the pan.