YOUR SOLIN GENERATED RECIPE
Seared Beef Strips with Garlic Mashed Potatoes and Steamed Broccoli
Pan-seared top sirloin strips served with creamy garlic-infused mashed potatoes and vibrant steamed broccoli, finished with a touch of silky grass-fed butter.
INGREDIENTS
5.5 ounces Beef Top Sirloin
150 grams Yukon Gold Potato
150 grams Broccoli Florets
2 tablespoons Non-fat Greek Yogurt
1 teaspoon Grass-fed Butter
1 teaspoon Avocado Oil
1 clove Garlic
PREPARATION
Peel and chop the potatoes into one-inch cubes then place them in a pot of salted water and bring to a boil.
Cook the potatoes for twelve to fifteen minutes until they are fork-tender then drain the water.
While the potatoes are cooking slice the beef into thin strips and season them lightly with salt and black pepper.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Add the beef strips to the skillet in a single layer and sear for two to three minutes per side until browned and cooked to your desired level of doneness.
Remove the beef from the skillet and set it aside to rest on a plate.
Steam the broccoli florets in a steamer basket over boiling water for five to six minutes until they are bright green and tender-crisp.
Return the drained potatoes to the pot and add the Greek yogurt, minced garlic, and grass-fed butter.
Mash the potato mixture until it is creamy and smooth, adding a splash of water if needed to reach your preferred consistency.
Serve the seared beef strips alongside a generous portion of the garlic mashed potatoes and the steamed broccoli.