Seared Steak and Egg Veggie Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Steak and Egg Veggie Hash

YOUR SOLIN GENERATED RECIPE

Seared Steak and Egg Veggie Hash

Pan-seared sirloin steak strips tossed with a colorful medley of sautéed zucchini and bell peppers, topped with a perfectly runny egg and fresh chives.

Try 7 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
39.6g
Fat
20.9g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 Large Egg

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, diced

1/4 cup Red Onion, diced

1 tsp Avocado Oil

1 tbsp Fresh Chives, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Slice the top sirloin into thin bite-sized strips and season lightly with sea salt and cracked black pepper.

  • 2

    Heat a cast-iron skillet over medium-high heat with half of the avocado oil.

  • 3

    Sear the steak strips for 2-3 minutes until browned and caramelized, then remove from the pan and set aside.

  • 4

    Add the remaining oil to the skillet along with the chopped onion, bell pepper, and zucchini.

  • 5

    Sauté the vegetables for 5-6 minutes until tender-crisp and slightly charred.

  • 6

    Return the steak to the pan and toss with the vegetables to warm through.

  • 7

    Push the hash to the side of the pan and crack the egg into the open space, cooking until the white is set but the yolk remains runny.

  • 8

    Garnish with fresh chives and serve immediately.

Seared Steak and Egg Veggie Hash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Steak and Egg Veggie Hash

YOUR SOLIN GENERATED RECIPE

Seared Steak and Egg Veggie Hash

Pan-seared sirloin steak strips tossed with a colorful medley of sautéed zucchini and bell peppers, topped with a perfectly runny egg and fresh chives.

NUTRITION

399kcal
Protein
39.6g
Fat
20.9g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Top Sirloin Steak

1 Large Egg

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, diced

1/4 cup Red Onion, diced

1 tsp Avocado Oil

1 tbsp Fresh Chives, minced

PREPARATION

  • 1

    Slice the top sirloin into thin bite-sized strips and season lightly with sea salt and cracked black pepper.

  • 2

    Heat a cast-iron skillet over medium-high heat with half of the avocado oil.

  • 3

    Sear the steak strips for 2-3 minutes until browned and caramelized, then remove from the pan and set aside.

  • 4

    Add the remaining oil to the skillet along with the chopped onion, bell pepper, and zucchini.

  • 5

    Sauté the vegetables for 5-6 minutes until tender-crisp and slightly charred.

  • 6

    Return the steak to the pan and toss with the vegetables to warm through.

  • 7

    Push the hash to the side of the pan and crack the egg into the open space, cooking until the white is set but the yolk remains runny.

  • 8

    Garnish with fresh chives and serve immediately.