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Slice and serve hot with roasted vegetables or mashed potatoes.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently to preserve juiciness.
Variations:
Use fresh minced garlic and chopped herbs for a rustic twist.
Add a honey-mustard glaze in the final minutes of cooking for sweetness.
Try with chicken breast for a leaner option.
FAQ:
Q: Can I cook this in the oven instead?
A: Yes! After searing, transfer to a 375°F (190°C) oven for 15–20 minutes.
Q: What if I don’t have smoked paprika?
A: Regular paprika works fine, or try chili powder for a kick.
Q: Can I marinate it ahead of time?
A: Absolutely. Let it sit in the spice rub overnight for deeper flavor.
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