YOUR SOLIN GENERATED RECIPE
Pan-Seared Grass-Fed Steak with Crispy Roasted Sweet Potatoes
Tender grass-fed sirloin pan-seared in golden butter and served alongside crispy, caramelized sweet potato wedges and vibrant steamed asparagus.
INGREDIENTS
6 oz Grass-fed sirloin steak
1 medium Sweet potato
0.5 tbsp Grass-fed butter
1 cup Asparagus spears
0 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Cut the sweet potato into 1/2-inch thick wedges and toss them on the baking sheet with avocado oil, garlic powder, and half of the sea salt and black pepper.
Roast the sweet potatoes for 20-25 minutes, flipping once halfway through, until they are tender and the edges are golden brown.
While the potatoes roast, pat the sirloin steak dry with paper towels and season both sides with the remaining sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and add the grass-fed butter, swirling to coat the pan.
Place the steak in the hot skillet and sear for 3-4 minutes per side for a medium-rare finish, or until it reaches your desired doneness.
Transfer the steak to a wooden cutting board and let it rest for at least 5 minutes to ensure the juices redistribute.
Briefly steam the asparagus spears in a steamer basket for 3-4 minutes until they are bright green and tender-crisp.
Slice the steak against the grain and serve immediately alongside the roasted sweet potato wedges and steamed asparagus.