YOUR SOLIN GENERATED RECIPE
Herb-Garlic Butter Steak with Roasted Potatoes
A perfectly seared, succulent steak bathed in aromatic garlic-herb butter sauce, served alongside golden-brown roasted potatoes. Each bite of the tender, juicy meat is enhanced by the rich, melted butter infused with fresh herbs and roasted garlic, while the crispy-edged potatoes provide the ideal complement.
INGREDIENTS
4 oz Top Sirloin Steak
4 oz Yukon Gold Potatoes, cut into 1-inch cubes
1 tablespoon Unsalted Butter
2 cloves Garlic, minced
1 teaspoon Fresh Rosemary, chopped
1 teaspoon Fresh Thyme, chopped
1 tablespoon Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat oven to 425°F (218°C).
Cut potatoes into 1-inch cubes and toss with olive oil, half of the minced garlic, and half of the herbs. Season with salt and pepper.
Spread potatoes on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through, until golden brown and crispy.
While potatoes are roasting, let steak come to room temperature and season generously with salt and pepper.
Heat a cast-iron skillet over high heat until very hot.
Place steak in the hot skillet and sear for 3-4 minutes on each side for medium-rare.
Reduce heat to medium-low, add butter, remaining garlic, and herbs to the pan.
Baste the steak with the melted herb butter for 1-2 minutes.
Remove steak from pan and let rest for 5 minutes before slicing.
Serve sliced steak with roasted potatoes and drizzle with remaining herb-garlic butter from the pan.