YOUR SOLIN GENERATED RECIPE
Seared Beef Steak with Herb-Roasted Vegetables and Parmesan
Pan-seared sirloin steak paired with a medley of oven-roasted zucchini and bell peppers, finished with a dusting of salty parmesan.
INGREDIENTS
6.5 ounces Top Sirloin Steak
1.5 cups sliced Zucchini
0.5 cup chopped Red Bell Pepper
0.75 tablespoon Extra Virgin Olive Oil
1.5 tablespoons grated Parmesan Cheese
0.5 teaspoon Dried Oregano
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the sliced zucchini and red bell peppers with half of the olive oil, dried oregano, salt, and pepper.
Spread the vegetables in a single layer on the baking sheet and roast for 18-20 minutes until tender and slightly browned.
While vegetables roast, pat the sirloin steak dry with paper towels and season both sides generously with salt and pepper.
Heat the remaining olive oil in a heavy skillet over medium-high heat until shimmering.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep it juicy.
Slice the steak against the grain and serve alongside the roasted vegetables.
Sprinkle the grated parmesan cheese over the warm vegetables and steak before serving.