YOUR SOLIN GENERATED RECIPE
Seared Sirloin Steak with Creamy Garlic Mashed Potatoes and Sautéed Green Beans
Pan-seared sirloin steak served with velvety garlic mashed potatoes and crisp-tender green beans, finished with a pat of melting grass-fed butter.
INGREDIENTS
7.5 oz Top Sirloin Steak
300g Yukon Gold Potatoes
60g Whole Milk Greek Yogurt
1.5 tbsp Grass-fed Butter
1 tbsp Extra Virgin Olive Oil
150g Fresh Green Beans
3 cloves Garlic
PREPARATION
Peel and chop the Yukon Gold potatoes into uniform chunks.
Place potatoes in a pot of salted water, bring to a boil, and cook until fork-tender.
Drain the potatoes and mash them with the Greek yogurt, half of the butter, and two cloves of minced garlic until smooth and velvety.
Pat the sirloin steak dry with paper towels and season generously with salt and black pepper.
Heat the olive oil in a heavy skillet over medium-high heat until shimmering.
Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes.
In the same skillet, add the remaining butter, one clove of minced garlic, and the green beans.
Sauté the green beans for 5-7 minutes until they are bright green and crisp-tender.
Slice the steak against the grain and serve alongside the mashed potatoes and sautéed beans.