YOUR SOLIN GENERATED RECIPE
Seared Sirloin Steak with Creamy Cauliflower Mash and Garlicky Green Beans
Pan-seared sirloin steak served over a velvety cauliflower purée with crisp-tender green beans, finished with a touch of savory garlic butter.
INGREDIENTS
6 oz Top Sirloin Steak
300g Cauliflower florets
150g Fresh Green Beans
2 tbsp Grass-fed Butter
1.5 tbsp Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very tender.
While cauliflower steams, pat the sirloin steak dry with paper towels and season both sides generously with sea salt and cracked black pepper.
Heat one tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the skillet and sear for 4-5 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board for at least 5 minutes.
Transfer the steamed cauliflower to a high-speed blender or food processor with one tablespoon of grass-fed butter and a pinch of salt, blending until completely smooth and velvety.
In the same skillet used for the steak, add the remaining half tablespoon of olive oil and sauté the green beans and minced garlic over medium heat for 4-5 minutes until bright green and crisp-tender.
Slice the rested steak against the grain.
Plate the cauliflower mash, top with the sliced steak and a final dollop of the remaining butter, and serve alongside the garlicky green beans.