YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Roasted Asparagus
Grass-fed sirloin pan-seared in rich ghee until a golden-brown crust forms, served with tender roasted asparagus spears.
INGREDIENTS
6 oz Grass-fed top sirloin steak
1 tbsp Ghee
1 cup Asparagus spears
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.
Melt half of the ghee and drizzle it over the asparagus, tossing with half of the sea salt and black pepper.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
While the asparagus roasts, pat the sirloin steak completely dry with paper towels to ensure a proper sear.
Season both sides of the steak with the remaining sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and add the remaining ghee.
Once the ghee is shimmering, place the steak in the pan and sear for 3 to 4 minutes per side for medium-rare.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve alongside the roasted asparagus spears.