YOUR SOLIN GENERATED RECIPE
Scrambled Egg Whites with Seared Steak and Roasted Sweet Potato
Pan-seared sirloin steak and fluffy scrambled egg whites served with roasted sweet potato cubes, finished with a dollop of zesty salsa and sliced creamy avocado.
INGREDIENTS
2 ounces Top Sirloin Steak
1/2 cup Egg Whites
200 grams Sweet Potato, cubed
40 grams Avocado, sliced
1 teaspoon Avocado Oil
2 tablespoons Mild Salsa
PREPARATION
Preheat your oven to 400°F (200°C).
Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them on a baking sheet.
Roast the sweet potatoes for 20-25 minutes or until tender and slightly browned.
While the potatoes roast, heat the remaining avocado oil in a skillet over medium-high heat.
Season the sirloin steak with salt and pepper, then sear for 3-4 minutes per side for medium-rare; let it rest for 5 minutes before slicing into thin strips.
In the same skillet, reduce heat to medium and pour in the egg whites, scrambling them gently until just set and fluffy.
Plate the roasted sweet potatoes alongside the scrambled egg whites and sliced steak.
Top the dish with fresh salsa and the sliced avocado before serving.