Name: Seared Steak and Eggs with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Sirloin steak; 2 large Eggs; 10 medium Asparagus spears; 0.5 tbsp Ghee; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

Seared Steak and Eggs with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Seared Steak and Eggs with Roasted Asparagus

Pan-seared grass-fed sirloin served with sunny-side-up eggs and oven-roasted asparagus for a savory and satisfying start to your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.5g

Fat

31.9g

Carbs

7.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Sirloin steak

2 large Eggs

10 medium Asparagus spears

0.5 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.
3
Melt 0.5 tbsp of ghee and drizzle over the asparagus, then sprinkle with a pinch of sea salt and black pepper.
4
Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.
5
While the asparagus roasts, season the sirloin steak on both sides with garlic powder and the remaining sea salt and black pepper.
6
Heat a cast-iron skillet over medium-high heat and add the remaining 0.5 tbsp of ghee.
7
Sear the steak for 3-4 minutes per side for medium-rare, or until it reaches your desired doneness.
8
Remove the steak from the skillet and let it rest on a cutting board for 5 minutes.
9
In the same skillet, reduce the heat to medium and crack the eggs into the pan, cooking until the whites are set but the yolks remain runny.
10
Slice the steak against the grain and serve immediately with the sunny-side-up eggs and roasted asparagus.