YOUR SOLIN GENERATED RECIPE
Herb-Grilled Beef Tips with Crispy Potato Wedges, Steamed Vegetables & Avocado Egg Toast
Savor a wholesome and satisfying dinner featuring herb-grilled lean beef tips served alongside crispy potato wedges and vibrant steamed vegetables—completed with a side of creamy avocado egg toast. This meal marries savory grilled beef with golden, buttery potatoes and a refreshing, protein-packed avocado toast, making every bite balanced, nutritious, and delightfully appealing.
INGREDIENTS
3 ounces Lean Beef Tips
1 teaspoon Olive Oil
1 sprig Fresh Rosemary
1 teaspoon Garlic Powder
1 medium Potato
1 teaspoon Butter (for potato wedges)
1 cup Mixed Vegetables (Broccoli & Carrots)
1 slice Whole Wheat Toast
1/3 portion Avocado (~67g)
2 large Eggs
PREPARATION
Preheat your grill or grill pan to medium-high heat. In a small bowl, mix olive oil, chopped fresh rosemary, garlic powder, salt, and pepper.
Toss the lean beef tips in the herb marinade and let them sit for 10-15 minutes.
Meanwhile, cut the medium potato into wedges. Toss the wedges in a small amount of olive oil, salt, pepper, and the teaspoon of butter to get a crispy exterior.
Place the potato wedges on a baking tray and roast them in a preheated oven at 425°F (218°C) for about 25-30 minutes until golden and crispy.
Grill the beef tips on the heated grill for about 3-4 minutes per side or until your desired doneness is reached.
Steam the mixed vegetables (broccoli and carrots) until tender, around 5-7 minutes.
For the avocado egg toast, toast the whole wheat bread until it is crunchy. In the meantime, poach the eggs in simmering water until the whites are set but the yolks remain runny, approximately 3-4 minutes.
Spread the mashed avocado onto the toasted bread, season with a pinch of salt and pepper, and top with the poached eggs.
Plate your dish by placing the herb-grilled beef tips alongside the crispy potato wedges and steamed vegetables. Serve the avocado egg toast on the side.
Enjoy your balanced and flavorful dinner!