YOUR SOLIN GENERATED RECIPE
Seared Beef Strips with Roasted Potatoes and Onions
Pan-seared beef strips served alongside oven-roasted potatoes, onions, and bell peppers, finished with a touch of smoky charred edges.
INGREDIENTS
5 ounces Top Sirloin Steak
150 grams Yukon Gold Potatoes
1/2 cup sliced Yellow Onion
1/2 cup sliced Red Bell Pepper
2 teaspoons Avocado Oil
1/4 teaspoon Sea Salt
1/4 teaspoon Black Pepper
PREPARATION
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Dice the Yukon Gold potatoes into half-inch cubes and slice the onions and bell peppers into thin strips.
Toss the potatoes, onions, and peppers on the baking sheet with one teaspoon of avocado oil and half of the salt and pepper.
Roast the vegetables in the oven for 20 to 25 minutes, tossing halfway through, until the potatoes are tender and the edges are golden brown.
While the vegetables roast, slice the top sirloin into thin strips and season with the remaining salt and pepper.
Heat the remaining teaspoon of avocado oil in a cast-iron skillet over medium-high heat until shimmering.
Add the beef strips to the hot skillet in a single layer and sear for 2 minutes per side until a deep crust forms and they reach your desired level of doneness.
Remove the beef from the heat and serve immediately over the bed of roasted potatoes and peppers.