YOUR SOLIN GENERATED RECIPE
Seared Lean Beef Steak with Roasted Brussels Sprouts and Cauliflower Mash
Pan-seared sirloin paired with crispy roasted Brussels sprouts and a garlic cauliflower mash, finished with a sprinkle of savory cracked black pepper.
INGREDIENTS
10 ounces Top Sirloin Steak (trimmed of fat)
2 cups Cauliflower florets
1 cup Brussels Sprouts (halved)
1 teaspoon Avocado Oil
2 tablespoons Non-fat Greek Yogurt
Garlic powder, salt, and black pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the trimmed Brussels sprouts with half of the avocado oil, salt, and pepper, then roast for 20-25 minutes until golden and crispy.
Steam the cauliflower florets in a steamer basket over boiling water until very tender, about 10-12 minutes.
Pat the steak dry with paper towels and season both sides generously with salt and cracked black pepper.
Heat a heavy cast-iron skillet over medium-high heat with the remaining avocado oil and sear the steak for 4-5 minutes per side for medium-rare.
Transfer the steak to a cutting board and let it rest for 5 minutes to ensure it remains juicy.
Place the steamed cauliflower in a food processor or bowl and blend with the Greek yogurt and garlic powder until smooth and creamy.
Slice the steak against the grain and serve immediately alongside the roasted sprouts and cauliflower mash.