YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Garlic Butter Sauce
Grass-fed sirloin steak pan-seared to a juicy medium-rare and basted with a fragrant garlic-ghee sauce alongside crisp-tender asparagus.
INGREDIENTS
5 oz sirloin steak
0 tbsp ghee
0 tsp extra virgin olive oil
2 cloves garlic
1 cup asparagus
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh parsley
PREPARATION
Pat the steak dry with paper towels and season both sides evenly with the sea salt and black pepper.
Heat the olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it begins to shimmer.
Place the steak in the hot pan and sear for 3 to 4 minutes without moving it to develop a deep golden crust.
Flip the steak and add the ghee, smashed garlic cloves, and trimmed asparagus to the pan.
Reduce the heat to medium-low, tilt the pan slightly, and use a large spoon to continuously baste the steak with the melting garlic ghee for 2 to 3 minutes.
Check the asparagus for tenderness and remove it along with the steak once the meat reaches your desired level of doneness.
Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve with the asparagus, drizzling the remaining garlic butter and fresh parsley over the top.