YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Tomato Cucumber Salad
Pan-seared sirloin steak served with fluffy white rice and a crisp tomato-cucumber salad tossed in a zesty herb vinaigrette.
INGREDIENTS
5 oz top sirloin steak
0.5 cup cooked jasmine rice
0.5 cup cucumber
0.5 cup cherry tomatoes
2 tbsp red onion
2 tsp extra virgin olive oil
1 tsp red wine vinegar
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
In a small bowl, whisk together 1 teaspoon of the olive oil, the red wine vinegar, and the dried oregano to create the dressing.
Combine the diced cucumber, halved cherry tomatoes, and finely diced red onion in a medium bowl, then toss with the prepared dressing.
Pat the sirloin steak dry with paper towels and season both sides evenly with the sea salt and black pepper.
Heat the remaining 1 teaspoon of olive oil in a cast-iron skillet over medium-high heat until the oil is shimmering.
Place the steak in the hot skillet and sear for 3 to 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 at least 5 minutes before slicing it against the grain.
Arrange the sliced steak on a plate alongside the warm jasmine rice and the refreshing tomato cucumber salad.