YOUR SOLIN GENERATED RECIPE
Seared Steak and Roasted Sweet Potato Salad with Lemon Vinaigrette
Pan-seared sirloin and roasted sweet potatoes over a bed of peppery arugula, drizzled with a zesty lemon vinaigrette and finished with toasted pumpkin seeds.
INGREDIENTS
6 oz Top Sirloin Steak
100g Sweet Potato, cubed
2 cups Fresh Arugula
1.5 tsp Extra Virgin Olive Oil
0.5 tbsp Pumpkin Seeds
1 tbsp Fresh Lemon Juice
1 tsp Dijon Mustard
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with 0.5 teaspoon of olive oil and a pinch of salt, then roast for 20 minutes until tender and golden.
Season the sirloin steak generously with sea salt and cracked black pepper on both sides.
Heat a heavy skillet over medium-high heat with 0.5 teaspoon of olive oil and sear the steak for 3-4 minutes per side for medium-rare.
Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing into thin strips against the grain.
In a small jar or bowl, whisk together the lemon juice, Dijon mustard, and the remaining 0.5 teaspoon of olive oil to create the vinaigrette.
Place the arugula in a large bowl and toss lightly with half of the dressing.
Top the greens with the roasted sweet potatoes and sliced steak, then drizzle with the remaining dressing and garnish with toasted pumpkin seeds.