YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Roasted Cauliflower and Carrots
Pan-seared grass-fed steak served with tender, caramelized cauliflower and carrots roasted in aromatic herbs.
INGREDIENTS
6 oz Grass-fed sirloin steak
1.5 cup Cauliflower florets
1 cup Carrots
1 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried thyme
PREPARATION
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Place the cauliflower florets and sliced carrots on the baking sheet, then drizzle with half of the olive oil and season with half of the sea salt, black pepper, and all of the dried thyme.
Toss the vegetables to coat evenly and roast for 20 to 25 minutes, turning halfway through, until the edges are golden and caramelized.
While the vegetables roast, pat the steak completely dry with a paper towel and season both sides with the remaining salt, pepper, and garlic powder.
Heat the remaining olive oil in a heavy cast-iron skillet over medium-high heat until the pan is shimmering and just starting to smoke.
Carefully place the steak in the skillet and sear for 3 to 4 minutes per side for medium-rare, or until it reaches your preferred internal temperature.
Transfer the steak to a clean cutting board and let it rest for at least 5 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve alongside the hot roasted vegetables.