YOUR SOLIN GENERATED RECIPE
Pan-Seared Eye of Round Steaks with Garlicky Asparagus
Thin eye of round steaks seared to a savory golden-brown crust and served with crisp-tender asparagus and vibrant bell peppers.
INGREDIENTS
6 oz Eye of round steak
1 tbsp Extra virgin olive oil
1 cup Asparagus spears
0.5 cup Red bell pepper
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried rosemary
PREPARATION
Pat the eye of round steaks completely dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried rosemary.
Heat a large cast-iron skillet over medium-high heat and add half of the olive oil, swirling to coat the bottom.
Place the thin steaks in the hot skillet and sear for 1-2 minutes per side until a deep golden-brown crust forms, then transfer to a plate to rest.
In the same skillet, add the remaining half of the olive oil along with the trimmed asparagus and sliced red bell pepper.
Sauté the vegetables for 4-5 minutes, stirring occasionally, until they are crisp-tender and slightly charred.
Add the minced garlic to the skillet during the last 60 seconds of cooking, stirring constantly until fragrant.
Serve the rested steaks alongside the sautéed vegetables, drizzling any remaining pan juices over the meat.