YOUR SOLIN GENERATED RECIPE
Seared Steak Salad with Roasted Broccoli and Cherry Tomatoes
Pan-seared sirloin and a soft-boiled egg over a bed of peppery arugula and roasted broccoli, finished with a squeeze of bright lemon and flaky sea salt.
INGREDIENTS
7.5 ounces Top Sirloin Steak
1 large Egg
1 cup Broccoli florets
1/2 cup Cherry Tomatoes
2 cups Arugula
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the broccoli florets with a light mist of avocado oil and a pinch of salt, then roast for 15 minutes until the edges are slightly charred.
Season the sirloin steak generously with sea salt and cracked black pepper on both sides.
Heat a cast-iron skillet over medium-high heat and sear the steak for approximately 4 minutes per side for medium-rare.
Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing thinly against the grain.
While the steak rests, place the egg in a small pot of boiling water for 7 minutes, then immediately transfer to an ice bath to cool before peeling and halving.
In a large bowl, layer the fresh arugula, roasted broccoli, and halved cherry tomatoes.
Top the greens with the sliced steak and the soft-boiled egg halves.
Drizzle the entire salad with fresh lemon juice and finish with a final sprinkle of flaky sea salt.