YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Cauliflower Rice and Roasted Asparagus
Tender sirloin steak pan-seared to a juicy medium-rare and served over buttery cauliflower rice with crisp-tender roasted asparagus spears.
INGREDIENTS
6 oz top sirloin steak
2 cups cauliflower rice
10 medium asparagus spears
0.5 tbsp avocado oil
1 tsp ghee
0.5 tsp sea salt
0.25 tsp black pepper
1 clove garlic
1 sprig fresh rosemary
PREPARATION
Preheat your oven to 400°F and toss the asparagus spears with half of the avocado oil and a pinch of sea salt on a parchment-lined baking sheet.
Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred at the tips.
Pat the sirloin steak completely dry with paper towels and season both sides generously with the remaining sea salt and black pepper.
Heat a heavy cast-iron skillet over medium-high heat with the remaining avocado oil until the oil is shimmering and just starting to smoke.
Place the steak in the hot skillet and sear for 3 to 4 minutes per side for medium-rare, adding the ghee, smashed garlic clove, and rosemary sprig to the pan in the final minute to baste the meat.
Transfer the steak to a cutting board and let it rest for at least 5 minutes to ensure the juices redistribute.
While the steak rests, add the cauliflower rice directly into the same skillet and sauté for 3 to 5 minutes until tender, scraping up the flavorful browned bits from the steak.
Slice the steak against the grain and serve it over the cauliflower rice alongside the roasted asparagus.