YOUR SOLIN GENERATED RECIPE
Seared Steak with Garlic Mashed Potatoes and Sautéed Zucchini
Pan-seared top sirloin paired with creamy garlic-infused mashed potatoes and tender zucchini rounds, finished with a touch of grass-fed butter for a rich, savory aroma.
INGREDIENTS
9 oz Top Sirloin Steak
120g Yukon Gold Potatoes
1 cup sliced Zucchini
2 cloves Garlic, minced
1 tsp Extra Virgin Olive Oil
1 tsp Grass-fed Butter
PREPARATION
Peel and dice the potatoes, then boil in a pot of water until fork-tender, about 12 to 15 minutes.
While the potatoes are boiling, season the steak generously with sea salt and cracked black pepper on both sides.
Heat the olive oil in a heavy skillet over medium-high heat and sear the steak for 4 to 5 minutes per side for medium-rare doneness.
Remove the steak from the skillet and let it rest on a cutting board for at least 5 minutes to lock in the juices.
In the same skillet, add the sliced zucchini and sauté in the residual pan drippings until tender and slightly browned.
Drain the potatoes and mash them thoroughly with the minced garlic and grass-fed butter until smooth and creamy.
Slice the steak against the grain and serve alongside the garlic mash and sautéed zucchini.