YOUR SOLIN GENERATED RECIPE
Seared Garlic Steak with Roasted Sweet Peppers and Zucchini
Pan-seared sirloin steak rubbed with garlic and red pepper flakes, served over a bed of roasted sweet peppers and zucchini with a smoky charred finish.
INGREDIENTS
7 ounces Top Sirloin Steak (lean)
1 medium Zucchini
4 ounces Sweet Mini Peppers
1 tablespoon Extra Virgin Olive Oil
2 cloves Garlic, minced
1/2 teaspoon Red Pepper Flakes
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the zucchini into half-moons and the sweet mini peppers into halves, removing any seeds.
Toss the vegetables on the baking sheet with half of the olive oil, red pepper flakes, and a pinch of salt.
Roast the vegetables for 15-18 minutes until they are tender and show slight char marks.
While the vegetables roast, season the steak with salt, pepper, and the minced garlic, pressing the garlic into the meat.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat.
Sear the steak 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 for 5 minutes before slicing it against the grain.
Layer the sliced steak over the roasted vegetables and serve immediately.