YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Garlic Herb Butter
Pan-seared grass-fed steak basted in a fragrant garlic-herb ghee, served alongside al dente pasta and crisp-tender asparagus for a comforting and robust dinner.
INGREDIENTS
10 oz New York strip steak
0.5 tsp sea salt
0.25 tsp black pepper
0.25 tbsp avocado oil
0.5 tbsp grass-fed ghee
2 cloves garlic
1 sprig fresh rosemary
2 oz dry brown rice pasta
1 cup asparagus spears
1 tsp lemon juice
PREPARATION
Bring the steak to room temperature for 20 minutes and season both sides generously with sea salt and black pepper.
Boil a pot of salted water and cook the brown rice pasta according to package directions until al dente, then drain.
Heat avocado oil in a heavy cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 3-4 minutes without moving it, until a deep golden-brown crust forms.
Flip the steak and immediately add the ghee, smashed garlic cloves, and the rosemary sprig to the pan.
Tilt the pan slightly and use a spoon to continuously baste the steak with the melting garlic-herb butter for another 3-4 minutes.
Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes to lock in the juices.
While the steak rests, add the asparagus spears to the same skillet and sauté in the residual herb butter for 3-5 minutes until bright green.
Toss the cooked pasta with the remaining herb butter from the pan and the lemon juice.
Slice the steak against the grain and serve immediately alongside the pasta and sautéed asparagus.