YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Roasted Asparagus
Pan-seared grass-fed sirloin basted in fragrant rosemary ghee, served with crisp-tender roasted asparagus for a savory, nutrient-dense dinner.
INGREDIENTS
4.5 oz Grass-fed top sirloin steak
1 bunch Asparagus
1 tbsp Ghee
0.5 tsp Sea salt
0.5 tsp Black pepper
1 clove Garlic
1 sprig Fresh rosemary
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the ghee and a pinch of salt.
Roast the asparagus for 12 to 15 minutes until tender and slightly charred.
Pat the steak dry with paper towels and season both sides generously with sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and add the remaining ghee.
Place the steak in the hot skillet and sear for 3 to 4 minutes without moving it to develop a golden crust.
Flip the steak, then add the smashed garlic clove and rosemary sprig to the pan, spooning the melting ghee over the meat.
Cook for another 3 to 4 minutes, then remove from the pan and let rest for 5 minutes before slicing against the grain.