YOUR SOLIN GENERATED RECIPE
Seared Steak with Roasted Sweet Potatoes and Arugula Parmesan Salad
Pan-seared top sirloin paired with tender roasted sweet potato cubes and a peppery arugula salad topped with nutty shaved parmesan.
INGREDIENTS
5.5 ounces Top Sirloin Steak
150 grams Sweet Potato
40 grams Arugula
10 grams Parmesan Cheese
2 teaspoons Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F.
Dice the sweet potatoes into one-inch cubes and toss them with one teaspoon of olive oil and a pinch of salt.
Spread the potatoes on a baking sheet and roast for 20 minutes until they are golden and tender.
Pat the steak dry with a paper towel and season both sides generously with salt and black pepper.
Heat the remaining teaspoon of olive oil in a heavy skillet over medium-high heat.
Sear the steak for about 4 minutes per side for medium-rare or until it reaches your preferred level of doneness.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep it juicy.
In a medium bowl, toss the arugula with a squeeze of fresh lemon juice and a pinch of sea salt.
Slice the rested steak against the grain into thin strips.
Plate the steak alongside the roasted sweet potatoes and the arugula salad, finishing the greens with a sprinkle of shaved parmesan.