Name: Pan-Seared Steak with Garlic Herb Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz grass-fed top sirloin steak; 1 tsp extra virgin olive oil; 1 tbsp ghee; 1 clove garlic; 0.5 tsp fresh rosemary; 0.5 tsp fresh thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup asparagus spears; 0.5 cup cremini mushrooms

Pan-Seared Steak with Garlic Herb Butter

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Garlic Herb Butter

Pan-seared grass-fed sirloin basted in a fragrant garlic-herb ghee, served alongside snap-tender roasted asparagus and earthy sautéed mushrooms.

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NUTRITION

Protein

56.7g

Fat

31.2g

Carbs

11.0g

SERVINGS

1 serving

INGREDIENTS

6 oz grass-fed top sirloin steak

1 tsp extra virgin olive oil

1 tbsp ghee

1 clove garlic

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cremini mushrooms

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PREPARATION

1
Pat the steak dry with paper towels and season both sides evenly with sea salt and black pepper.
2
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
3
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until a golden-brown crust forms.
4
During the last 2 minutes of cooking, add the ghee, minced garlic, rosemary, and thyme to the pan.
5
Tilt the pan slightly and use a spoon to continuously baste the steak with the melted herb ghee.
6
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.
7
In the same skillet, toss the asparagus and mushrooms in the remaining pan juices and sauté for 4-5 minutes until tender.
8
Slice the steak against the grain and serve immediately with the sautéed vegetables.