Garlic Herb Steak and Roasted Potatoes

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

Garlic Herb Steak and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Garlic Herb Steak and Roasted Potatoes

Pan-seared grass-fed sirloin basted with aromatic garlic and rosemary, paired with crispy oven-roasted potatoes for a clean and hearty meal.

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NUTRITION

548kcal
Protein
54.5g
Fat
23.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin steak

1 cup Yukon Gold potatoes

1 tsp Olive oil

1 tsp Ghee

2 cloves 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 for easy cleanup.

  • 2

    Dice the Yukon Gold potatoes into half-inch cubes and toss them in a bowl with the olive oil and half of the sea salt and black pepper.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 4

    Pat the sirloin steak dry with a paper towel and season both sides evenly with the remaining sea salt and black pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat and add the ghee, allowing it to melt and coat the pan.

  • 6

    Place the steak in the hot skillet and sear for 3-4 minutes per side to achieve a perfect medium-rare finish.

  • 7

    During the last 2 minutes of searing, add the minced garlic and chopped rosemary to the skillet, spooning the melted herb ghee over the steak to baste it.

  • 8

    Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain and serving alongside the roasted potatoes.

Garlic Herb Steak and Roasted Potatoes

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

Garlic Herb Steak and Roasted Potatoes

YOUR SOLIN GENERATED RECIPE

Garlic Herb Steak and Roasted Potatoes

Pan-seared grass-fed sirloin basted with aromatic garlic and rosemary, paired with crispy oven-roasted potatoes for a clean and hearty meal.

NUTRITION

548kcal
Protein
54.5g
Fat
23.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Sirloin steak

1 cup Yukon Gold potatoes

1 tsp Olive oil

1 tsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

  • 2

    Dice the Yukon Gold potatoes into half-inch cubes and toss them in a bowl with the olive oil and half of the sea salt and black pepper.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they are golden and crispy.

  • 4

    Pat the sirloin steak dry with a paper towel and season both sides evenly with the remaining sea salt and black pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat and add the ghee, allowing it to melt and coat the pan.

  • 6

    Place the steak in the hot skillet and sear for 3-4 minutes per side to achieve a perfect medium-rare finish.

  • 7

    During the last 2 minutes of searing, add the minced garlic and chopped rosemary to the skillet, spooning the melted herb ghee over the steak to baste it.

  • 8

    Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain and serving alongside the roasted potatoes.