YOUR SOLIN GENERATED RECIPE
Pan-Seared Sirloin Steak with Roasted Sweet Potatoes
Pan-seared grass-fed sirloin finished with a savory crust, served alongside tender roasted sweet potato wedges and crisp asparagus spears.
INGREDIENTS
4.25 oz Grass-fed sirloin steak
1 medium Sweet potato
1 cup Asparagus spears
0.25 tbsp Extra virgin olive oil
0.25 tbsp Ghee
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 sprig Fresh rosemary
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Slice the sweet potato into half-inch wedges and toss with olive oil, half the sea salt, and half the black pepper.
Arrange sweet potatoes on the baking sheet and roast for 20 minutes.
Add the asparagus to the pan, tossing with the remaining oil on the sheet, and roast for another 8-10 minutes until tender.
Pat the sirloin steak dry with paper towels and season both sides with garlic powder and the remaining salt and pepper.
Heat a cast-iron skillet over medium-high heat and melt the ghee until it begins to shimmer.
Sear the steak for 3-5 minutes per side for medium-rare, adding the rosemary sprig to the pan for the last 2 minutes.
Transfer the steak to a cutting board and let it rest for 5 minutes to lock in the juices.
Slice the steak against the grain and serve with the roasted sweet potatoes and asparagus.