YOUR SOLIN GENERATED RECIPE
Garlic Herb Pan-Seared Steak with Creamy Scrambled Eggs and Roasted Asparagus
Savor the delightful combination of a perfectly pan-seared steak, gently scrambled eggs infused with creaminess, and tender roasted asparagus. This balanced dish bursts with aromatic garlic and fresh herbs, creating a satisfying meal that hits the mark on nutrition without compromising flavor.
INGREDIENTS
3.5 ounces Sirloin Steak (approx. 100g)
2 Large Eggs (approx. 100g)
6 Asparagus Spears (approx. 90g)
1 teaspoon Olive Oil (approx. 5g)
1 Garlic Clove
1 tablespoon Mixed Fresh Herbs
Salt and Black Pepper to taste
PREPARATION
Pat the steak dry and season generously with salt, pepper, and half of the minced garlic. Let it sit at room temperature for about 10-15 minutes.
Preheat a skillet over medium-high heat and add the olive oil. Once hot, add the steak and sear for about 3-4 minutes per side for medium-rare (adjust time for your preferred doneness).
While the steak rests after searing, preheat your oven to 400°F. Toss the asparagus spears with a drizzle of olive oil, salt, and pepper. Roast them on a baking sheet for about 10 minutes until tender and slightly crispy.
For the scrambled eggs, beat the eggs in a bowl with a pinch of salt and the remaining minced garlic. Lower the heat to medium-low, add a small pat of butter or a few drops of olive oil if desired, and cook the eggs slowly, stirring continuously until softly set and creamy. Fold in the mixed fresh herbs just before finishing.
Slice the steak against the grain and serve alongside the scrambled eggs and roasted asparagus. Garnish with additional herbs if desired.