YOUR SOLIN GENERATED RECIPE
Seared Lean Beef with Steamed Asparagus and Cauliflower Mash
Pan-seared sirloin steak served over creamy garlic cauliflower mash with tender steamed asparagus, finished with a sprinkle of fresh cracked black pepper.
INGREDIENTS
8 oz Top Sirloin Steak (trimmed)
2 cups Cauliflower florets
1 cup Asparagus spears
2 tbsp Nonfat Greek Yogurt
1.5 tsp Olive Oil
1 clove Garlic
PREPARATION
Steam the cauliflower florets until they are very fork-tender, then transfer to a food processor.
Add the Greek yogurt and minced garlic to the cauliflower, blending until the mixture is smooth and creamy.
Steam the asparagus spears for 3 to 5 minutes until they are bright green and tender-crisp.
Pat the sirloin steak dry with paper towels and season both sides with salt and freshly cracked black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 4 to 5 minutes per side for medium-rare.
Remove the steak from the skillet and allow it to rest for 5 minutes before slicing it against the grain.
Serve the sliced beef over a bed of cauliflower mash with the steamed asparagus on the side.