Name: Garlic Herb Steak with Roasted Carrots and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Sirloin steak; 1 small Yukon Gold potato; 1 cup Carrots; 1 tsp Ghee; 0.5 tsp Olive oil; 1 clove Garlic; 1 tsp Fresh rosemary; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Garlic Herb Steak with Roasted Carrots and Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Garlic Herb Steak with Roasted Carrots and Potatoes

Pan-seared sirloin steak basted in fragrant garlic ghee, served alongside tender roasted carrots and golden crispy potatoes.

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NUTRITION

Protein

45.8g

Fat

21.1g

Carbs

44.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin steak

1 small Yukon Gold potato

1 cup Carrots

1 tsp Ghee

0.5 tsp Olive oil

1 clove Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Chop the Yukon Gold potato into 1/2-inch cubes and slice the carrots into 1/2-inch thick rounds.
3
Toss the potatoes and carrots with olive oil and half of the sea salt and black pepper on the prepared baking sheet.
4
Roast the vegetables for 20-25 minutes, tossing halfway through, until the potatoes are golden and the carrots are tender.
5
Pat the sirloin steak dry with a paper towel and season both sides with the remaining salt and pepper.
6
Heat a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.
7
Reduce the heat to medium, add the ghee, smashed garlic clove, and rosemary to the pan, and spoon the melted ghee over the steak for 1 minute.
8
Remove the steak from the pan and let it rest for 5 minutes before slicing it against the grain and serving with the roasted vegetables.