YOUR SOLIN GENERATED RECIPE
Seared Steak Salad with Mixed Greens and Cherry Tomatoes
Pan-seared sirloin steak and roasted baby potatoes served over fresh mixed greens and cherry tomatoes, finished with a tangy balsamic vinaigrette for a savory, charred finish.
INGREDIENTS
5 oz Sirloin Steak
110g Baby Potatoes
2 cups Mixed Greens
1/2 cup Cherry Tomatoes
0.85 tbsp Extra Virgin Olive Oil
1 tbsp Balsamic Vinegar
1 tsp Dijon Mustard
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Halve the baby potatoes and toss them with a small drizzle of the olive oil and a pinch of sea salt.
Roast the potatoes for 20-25 minutes until they are golden and tender.
Season the sirloin steak generously with salt and black pepper on both sides.
Heat a cast-iron skillet over medium-high heat with a small amount of olive oil.
Sear the steak for 3-4 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and Dijon mustard to create the dressing.
Place the mixed greens and halved cherry tomatoes in a large bowl and toss with half of the dressing.
Slice the rested steak against the grain into thin strips.
Top the salad with the roasted potatoes and sliced steak, then drizzle with the remaining dressing before serving.