YOUR SOLIN GENERATED RECIPE
Pan-Seared Top Round Steak with Garlic-Herb Ghee
Tender top round steak pan-seared to a juicy medium-rare and topped with a fragrant garlic-herb ghee, served alongside crisp roasted asparagus and buttery sweet potato.
INGREDIENTS
6 oz top round steak
0.5 tbsp extra virgin olive oil
0.25 tbsp ghee
1 clove garlic
1 tsp fresh rosemary
0.25 tsp sea salt
0.25 tsp black pepper
1 cup asparagus spears
0.5 medium sweet potato
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the sweet potato into small cubes and trim the woody ends off the asparagus.
Toss the vegetables with half of the olive oil, a pinch of salt, and a pinch of pepper, then roast for 20 minutes until the potato is tender and asparagus is crisp.
Pat the top round steak very dry with paper towels and season both sides with the remaining sea salt and black pepper.
Heat the remaining olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Sear the steak for 4 to 5 minutes per side for a perfect medium-rare doneness.
While the steak cooks, mince the garlic and rosemary, then mash them into the ghee in a small bowl.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes to lock in the juices.
Top the warm steak with the garlic-herb ghee and slice thinly against the grain before serving with the roasted vegetables.