YOUR SOLIN GENERATED RECIPE
Garlic Herb Steak with Roasted Sweet Potatoes and Asparagus
Pan-seared grass-fed steak basted with aromatic garlic and fresh rosemary, served with caramelized roasted sweet potatoes and crisp-tender asparagus spears.
INGREDIENTS
4 oz Grass-fed top sirloin steak
1 medium Sweet potato
1 cup Asparagus spears
0.25 tbsp Extra virgin olive oil
0.5 tsp Ghee
2 cloves Garlic
1 sprig Fresh rosemary
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Peel the sweet potato and cut into half-inch cubes, then toss them with 0.25 tablespoons of olive oil and a pinch of sea salt.
Spread the sweet potatoes on the baking sheet and roast for 15 minutes.
While potatoes roast, trim the woody ends off the asparagus and toss the spears with the remaining 0.25 tablespoons of olive oil, salt, and pepper.
Add the asparagus to the baking sheet with the potatoes and roast for an additional 10 to 12 minutes until the vegetables are tender and lightly browned.
Season the steak generously on both sides with sea salt and black pepper.
Heat a cast-iron skillet over medium-high heat and add the ghee until it is shimmering.
Place the steak in the hot skillet and sear for 3 to 4 minutes per side, adding the smashed garlic cloves and rosemary sprig to the pan during the last 2 minutes to baste the meat.
Remove the steak from the pan and let it rest for 5 minutes before slicing against the grain and serving alongside the roasted vegetables.