YOUR SOLIN GENERATED RECIPE
Seared Steak Spinach Salad with Hard-Boiled Eggs
Enjoy a satisfying and well-balanced lunch featuring a perfectly seared lean sirloin steak, freshly sliced and served atop a vibrant bed of baby spinach, complemented by protein-rich hard-boiled eggs and a light, zesty lemon vinaigrette.
INGREDIENTS
6 ounces Beef Sirloin Steak
2 Hard-Boiled Eggs
2 cups Fresh Baby Spinach
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Salt and Black Pepper (to taste)
PREPARATION
Season the steak generously with salt and black pepper on both sides.
Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes per side until it reaches your desired doneness. Remove from the skillet and let rest for 5 minutes before slicing thinly.
While the steak is cooking, prepare the hard-boiled eggs by placing them in a pot of cold water, bringing it to a boil, and then simmering for 9-10 minutes. Once done, cool them under cold water and peel.
In a large bowl, arrange the fresh baby spinach as the base.
Slice the rested steak thinly and add over the spinach, then quarter the hard-boiled eggs and layer them on top.
Prepare a simple dressing by mixing the olive oil and lemon juice with a pinch of salt and pepper. Drizzle the dressing over the salad.
Toss gently to combine all flavors and serve immediately.