YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Roasted Sweet Potatoes
Pan-seared grass-fed steak served alongside crispy roasted sweet potato cubes and tender asparagus for a savory, nutrient-dense dinner.
INGREDIENTS
6 oz Grass-fed top sirloin steak
1 medium Sweet potato
0.5 tbsp Extra virgin olive oil
1 cup Asparagus spears
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tsp Fresh rosemary
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into half-inch cubes, then toss them with half of the olive oil, garlic powder, and a pinch of sea salt.
Spread the potatoes in a single layer and roast for 20-25 minutes until they are golden and caramelized.
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 with the remaining olive oil until shimmering.
Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, tossing in the fresh rosemary during the last minute.
Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices.
While the steak rests, add the asparagus to the same skillet and sauté for 4 minutes until tender-crisp.
Slice the steak against the grain and serve it with the roasted sweet potatoes and sautéed asparagus.