YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Garlic Herb Butter
Tender grass-fed sirloin pan-seared to a succulent finish, topped with aromatic garlic-herb ghee and served alongside crisp-tender roasted asparagus and baby gold potatoes.
INGREDIENTS
4 oz Baby gold potatoes
0.5 tbsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
6 oz Grass-fed sirloin steak
0.5 tbsp Ghee
1 clove Garlic
1 sprig Fresh rosemary
1 cup Asparagus spears
PREPARATION
Preheat oven to 400°F. Toss halved baby gold potatoes with extra virgin olive oil, sea salt, and black pepper on a baking sheet, then roast for 20 minutes.
Season the grass-fed sirloin steak generously on both sides with sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat until it begins to smoke slightly.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or until your preferred level of doneness is reached.
Reduce heat to medium and add the ghee, smashed garlic, and fresh rosemary to the pan, basting the steak with the melted herb ghee for 1 minute.
Transfer the steak to a cutting board and allow it to rest for at least 5 minutes to retain its juices.
Add the asparagus spears to the baking sheet with the potatoes and roast for an additional 8-10 minutes until the vegetables are tender and lightly browned.
Slice the steak against the grain and serve immediately with the roasted potatoes and asparagus spears.