YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Roasted Pumpkin and Carrots
Pan-seared sirloin steak paired with tender roasted pumpkin and carrots, seasoned with fragrant rosemary for a savory and earthy finish.
INGREDIENTS
5.5 oz Top sirloin steak
1 cup Cubed pumpkin
0.5 cup Sliced carrots
1 tsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
1 tsp Fresh rosemary
1 clove Garlic
PREPARATION
Preheat your oven to 400°F (200°C).
On a large baking sheet, toss the cubed pumpkin and sliced carrots with 1 teaspoon of olive oil, half of the sea salt, and half of the black pepper.
Roast the vegetables for 20 to 25 minutes, turning halfway through, until they are tender and have developed a light golden caramelization.
Pat the steak dry with a paper towel and season both sides with the remaining sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and add the remaining 1 teaspoon of olive oil.
Once the pan is hot, sear the steak for 3 to 4 minutes per side for medium-rare, adding the minced garlic and rosemary to the pan during the final minute of searing.
Remove the steak from the pan and let it rest for 5 minutes to lock in the juices before slicing.
Plate the sliced steak alongside the roasted pumpkin and carrots and serve immediately.