YOUR SOLIN GENERATED RECIPE
Steak and Eggs with Roasted Asparagus
Pan-seared sirloin steak and sunny-side-up eggs served with crisp-tender roasted asparagus for a savory and satisfying protein-packed meal.
INGREDIENTS
4 oz sirloin steak
2 large eggs
1 cup asparagus
0.5 tbsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Trim the woody ends off the asparagus and toss the spears with half of the avocado oil, a pinch of sea salt, and black pepper.
Roast the asparagus for 10 to 12 minutes until they are crisp-tender and slightly charred at the tips.
While the asparagus roasts, season the steak on both sides with garlic powder and the remaining salt and pepper.
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 3 to 4 minutes per side for medium-rare.
Remove the steak from the pan and let it rest for 5 minutes; meanwhile, crack the eggs into the same skillet and cook until the whites are set but the yolks remain runny.
Slice the steak against the grain and serve alongside the eggs and roasted asparagus.