YOUR SOLIN GENERATED RECIPE
Garlic Herb Steak with Roasted Potatoes
Pan-seared grass-fed steak basted with fragrant garlic and herbs, served alongside crispy roasted potatoes and tender asparagus.
INGREDIENTS
6 oz grass-fed top sirloin steak
1 cup red potatoes
1 cup asparagus
1 tsp extra virgin olive oil
0.5 tsp ghee
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried rosemary
0.5 tsp dried thyme
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the red potatoes into 1/2-inch cubes and toss with 0.5 tsp of the olive oil, half the sea salt, and the dried rosemary.
Spread the potatoes on a parchment-lined baking sheet and roast for 20-25 minutes until golden and crispy.
Trim the woody ends of the asparagus and toss with the remaining 0.5 tsp olive oil and a pinch of salt; add to the baking sheet for the last 10 minutes of roasting.
Season the steak on both sides with the remaining salt and the black pepper.
Heat a cast-iron skillet over medium-high heat. Once the pan is hot, sear the steak for 3-4 minutes per side for medium-rare.
In the final minute of cooking, add the ghee, minced garlic, and dried thyme to the pan, spooning the melted herb butter over the steak to baste it.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain.
Plate the sliced steak alongside the roasted potatoes and asparagus, drizzling any remaining pan juices over the meat.