YOUR SOLIN GENERATED RECIPE
Pan-Seared Sirloin with Garlic-Chive Ghee
Grass-fed sirloin pan-seared to a juicy medium-rare and topped with a fragrant garlic-chive ghee, served alongside crisp-tender roasted asparagus.
INGREDIENTS
6 oz Grass-fed top sirloin steak
0.5 tbsp Ghee
1 clove Garlic
1 tsp Fresh chives
1 cup Asparagus spears
1 tsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) for the vegetables.
Toss the asparagus spears with olive oil, a pinch of sea salt, and black pepper on a parchment-lined baking sheet.
Roast the asparagus for 10-12 minutes until the tips are slightly crispy and the stalks are tender.
Pat the sirloin steak completely dry with paper towels to ensure a deep, golden crust.
Season both sides of the steak with the remaining sea salt and black pepper.
Heat a heavy cast-iron skillet over medium-high heat until it is just starting to smoke.
Place the steak in the hot skillet and sear for 3 to 4 minutes per side for a perfect medium-rare finish.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.
In a small bowl, mash together the ghee, minced garlic, and chopped chives.
Slice the steak against the grain and dollop the garlic-chive ghee over the top, serving immediately with the roasted asparagus.