YOUR SOLIN GENERATED RECIPE
Seared Lean Beef with Roasted Sweet Potato and Steamed Broccoli
Pan-seared top sirloin steak served with oven-roasted sweet potato cubes and tender steamed broccoli, finished with a touch of grass-fed butter for a rich, velvety finish.
INGREDIENTS
6 ounces Top Sirloin Steak
0.75 cup cubed Sweet Potato
1 cup Broccoli florets
1 teaspoon Grass-fed Butter
0.25 cup Fresh Raspberries
0.5 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cubed sweet potatoes with olive oil, a pinch of sea salt, and black pepper.
Spread the potatoes on the baking sheet and roast for 20-25 minutes until the edges are caramelized.
Season the steak on both sides with sea salt, cracked pepper, and a dash of garlic powder.
Heat a cast-iron skillet over medium-high heat and sear the steak for 4-5 minutes per side for a perfect medium-rare.
Remove the steak from the pan and let it rest for 5 minutes, placing the grass-fed butter on top to melt.
While the steak rests, steam the broccoli florets over boiling water for 5 minutes until they are bright green and tender-crisp.
Plate the steak alongside the roasted sweet potatoes and steamed broccoli, serving the fresh raspberries on the side for a bright finish.