YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Steak and Roasted Sweet Potatoes
Pan-seared top sirloin and fluffy scrambled eggs served over oven-roasted sweet potato cubes and sautéed peppers, finished with a sprinkle of crispy sea salt.
INGREDIENTS
3.5 ounces Top Sirloin Steak
2 Large Eggs
200 grams Sweet Potato
2 teaspoons Avocado Oil
0.5 cup Red Bell Pepper
PREPARATION
Preheat your oven to 425 degrees Fahrenheit.
Toss the cubed sweet potatoes with half the avocado oil and a pinch of salt on a baking sheet.
Roast the potatoes for twenty minutes until they are golden and tender.
Season the steak generously with salt and pepper.
Heat the remaining avocado oil in a cast-iron skillet over medium-high heat.
Sear the steak for three to four minutes per side for a medium-rare finish.
Remove the steak from the pan and let it rest for five minutes before slicing into thin strips.
In the same skillet, sauté the diced bell peppers until they soften slightly.
Whisk the eggs in a small bowl and pour them into the skillet with the peppers.
Gently scramble the eggs until they are just set and still moist.
Divide the roasted sweet potatoes between plates and top with the sliced steak and scrambled eggs.