YOUR SOLIN GENERATED RECIPE
Hearty Steak and Potato Hash
Sautéed sirloin tips and crispy gold potatoes tossed with vibrant bell peppers for a savory, nutrient-dense meal that satisfies deep hunger.
INGREDIENTS
6 oz Sirloin steak
0.75 cup Yukon Gold potatoes
0.5 cup Red bell pepper
0.5 cup Yellow onion
1.5 tsp Avocado oil
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Dice the steak into bite-sized cubes and season with half of the sea salt, black pepper, garlic powder, and smoked paprika.
Dice the Yukon Gold potatoes into small half-inch cubes to ensure they cook quickly and achieve a crispy exterior.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until it begins to shimmer.
Add the diced potatoes to the skillet and cook for 8 to 10 minutes, stirring occasionally, until they are golden brown and tender.
Toss in the diced onions and red bell peppers, sautéing for an additional 3 to 4 minutes until the vegetables have softened.
Push the potato and vegetable mixture to the outer edges of the skillet and add the seasoned steak cubes to the center.
Sear the steak for approximately 2 minutes per side until a savory crust forms and the meat reaches your desired level of doneness.
Stir all ingredients together in the pan, season with the remaining spices, and garnish with fresh chopped parsley before serving.