Seared Sirloin Steak with Steamed Asparagus and Cottage Cheese

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

Seared Sirloin Steak with Steamed Asparagus and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Steamed Asparagus and Cottage Cheese

Pan-seared sirloin steak served with tender steamed asparagus and creamy cottage cheese, topped with a soft-poached egg for a rich, velvety finish.

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NUTRITION

541kcal
Protein
59.6g
Fat
28.6g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sirloin Steak

1 cup Asparagus spears

1/2 cup 2% Cottage Cheese

1 large Egg

1.5 teaspoons Extra Virgin Olive Oil

Pinch of sea salt and black pepper

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PREPARATION

  • 1

    Remove the sirloin steak from the refrigerator 20 minutes before cooking and season both sides with sea salt and black pepper.

  • 2

    Trim the woody ends off the asparagus spears and place them in a steamer basket over boiling water for 4-6 minutes until tender-crisp.

  • 3

    Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 4

    Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

  • 5

    While the steak rests, bring a small pot of water to a gentle simmer with a splash of vinegar and poach the egg for 3 minutes until the white is set but the yolk is still runny.

  • 6

    Plate the rested steak alongside the steamed asparagus and a scoop of cold cottage cheese.

  • 7

    Place the poached egg directly on top of the steak and season with an extra crack of black pepper before serving.

Seared Sirloin Steak with Steamed Asparagus and Cottage Cheese

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

Seared Sirloin Steak with Steamed Asparagus and Cottage Cheese

YOUR SOLIN GENERATED RECIPE

Seared Sirloin Steak with Steamed Asparagus and Cottage Cheese

Pan-seared sirloin steak served with tender steamed asparagus and creamy cottage cheese, topped with a soft-poached egg for a rich, velvety finish.

NUTRITION

541kcal
Protein
59.6g
Fat
28.6g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Sirloin Steak

1 cup Asparagus spears

1/2 cup 2% Cottage Cheese

1 large Egg

1.5 teaspoons Extra Virgin Olive Oil

Pinch of sea salt and black pepper

PREPARATION

  • 1

    Remove the sirloin steak from the refrigerator 20 minutes before cooking and season both sides with sea salt and black pepper.

  • 2

    Trim the woody ends off the asparagus spears and place them in a steamer basket over boiling water for 4-6 minutes until tender-crisp.

  • 3

    Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.

  • 4

    Place the steak in the hot skillet and sear for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness.

  • 5

    While the steak rests, bring a small pot of water to a gentle simmer with a splash of vinegar and poach the egg for 3 minutes until the white is set but the yolk is still runny.

  • 6

    Plate the rested steak alongside the steamed asparagus and a scoop of cold cottage cheese.

  • 7

    Place the poached egg directly on top of the steak and season with an extra crack of black pepper before serving.