YOUR SOLIN GENERATED RECIPE
Seared Steak with Herb-Roasted Potatoes and Mixed Greens
Pan-seared sirloin steak served with crispy herb-roasted potatoes and a light mixed green salad, finished with a drizzle of tangy balsamic glaze.
INGREDIENTS
6 ounces Top Sirloin Steak
150 grams Red Potatoes
2 cups Mixed Greens
1.5 teaspoons Olive Oil
1 tablespoon Balsamic Vinegar
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the red potatoes into 1/2-inch cubes and toss them with 1 teaspoon of olive oil, dried rosemary, and a pinch of sea salt.
Spread the potatoes in a single layer on the baking sheet and roast for 20-25 minutes until golden and crispy.
While potatoes roast, season the sirloin steak generously with salt and cracked black pepper on both sides.
Heat a heavy skillet or cast-iron pan over medium-high heat with the remaining 1/2 teaspoon of olive oil.
Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes to ensure it stays juicy.
Toss the mixed greens with the balsamic vinegar in a small bowl until lightly coated.
Slice the steak against the grain and serve immediately alongside the roasted potatoes and the fresh salad greens.