Pan-Seared Steak with Garlic Butter and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Steak with Garlic Butter and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Garlic Butter and Roasted Asparagus

Grass-fed sirloin pan-seared to a succulent finish and basted with aromatic garlic ghee alongside crisp-tender roasted asparagus and blistered tomatoes.

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NUTRITION

549kcal
Protein
56.1g
Fat
31.3g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Grass-fed top sirloin steak

1 tbsp Ghee

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 clove Garlic

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the asparagus spears and cherry tomatoes with the avocado oil and a pinch of the sea salt and black pepper on the prepared sheet.

  • 3

    Roast the vegetables for 12-15 minutes until the asparagus is tender and the tomatoes have just begun to burst.

  • 4

    While the vegetables roast, pat the sirloin steak completely dry with paper towels and season both sides with the remaining sea salt and black pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat until it is very hot and slightly smoking.

  • 6

    Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

  • 7

    During the final 2 minutes of searing, add the ghee, smashed garlic clove, and rosemary sprig to the pan.

  • 8

    Tilt the skillet slightly and use a large spoon to continuously baste the steak with the melted garlic-herb ghee.

  • 9

    Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to allow the juices to redistribute.

  • 10

    Slice the steak against the grain and serve alongside the roasted asparagus and blistered tomatoes.

Pan-Seared Steak with Garlic Butter and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Steak with Garlic Butter and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Steak with Garlic Butter and Roasted Asparagus

Grass-fed sirloin pan-seared to a succulent finish and basted with aromatic garlic ghee alongside crisp-tender roasted asparagus and blistered tomatoes.

NUTRITION

549kcal
Protein
56.1g
Fat
31.3g
Carbs
11.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Grass-fed top sirloin steak

1 tbsp Ghee

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 clove Garlic

1 sprig Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the asparagus spears and cherry tomatoes with the avocado oil and a pinch of the sea salt and black pepper on the prepared sheet.

  • 3

    Roast the vegetables for 12-15 minutes until the asparagus is tender and the tomatoes have just begun to burst.

  • 4

    While the vegetables roast, pat the sirloin steak completely dry with paper towels and season both sides with the remaining sea salt and black pepper.

  • 5

    Heat a cast-iron skillet over medium-high heat until it is very hot and slightly smoking.

  • 6

    Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until it reaches your preferred level of doneness.

  • 7

    During the final 2 minutes of searing, add the ghee, smashed garlic clove, and rosemary sprig to the pan.

  • 8

    Tilt the skillet slightly and use a large spoon to continuously baste the steak with the melted garlic-herb ghee.

  • 9

    Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to allow the juices to redistribute.

  • 10

    Slice the steak against the grain and serve alongside the roasted asparagus and blistered tomatoes.