YOUR SOLIN GENERATED RECIPE
Pan-Seared Steak with Garlic Herb Butter
Pan-seared grass-fed sirloin basted in a fragrant garlic-herb ghee, served with crisp roasted asparagus and a tender sweet potato.
INGREDIENTS
6 oz Grass-fed top sirloin steak
0 tbsp Ghee
0 tbsp Avocado oil
1 clove Garlic
1 tsp Fresh rosemary
1 tsp Fresh thyme
1 cup Asparagus spears
4 oz Sweet potato
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and poke several holes in the sweet potato with a fork.
Place the sweet potato on a baking sheet and roast for 35-40 minutes until completely tender.
Toss the asparagus spears with 0.5 tbsp of avocado oil and a pinch of sea salt, then add them to the baking sheet for the final 12 minutes of roasting.
Pat the sirloin steak very dry with paper towels and season both sides generously with sea salt and black pepper.
Heat the remaining 0.5 tbsp of avocado oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare doneness.
During the last minute of searing, add the ghee, smashed garlic clove, rosemary, and thyme to the pan.
Tilt the skillet slightly and use a spoon to continuously pour the melted herb ghee over the steak to baste it.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing and serving with the roasted vegetables.