Name: Steak and Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz top sirloin steak; 1 large eggs; 1 slice sourdough bread; 0.5 cup cherry tomatoes; 1 cup arugula; 2 tbsp red onion; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Steak and Eggs with Roasted Tomatoes

Pan-seared sirloin steak served with sunny-side-up eggs and blistered cherry tomatoes over a bed of peppery arugula and toasted sourdough.

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NUTRITION

Protein

44.9g

Fat

18.3g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

4 oz top sirloin steak

1 large eggs

1 slice sourdough bread

0.5 cup cherry tomatoes

1 cup arugula

2 tbsp red onion

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the cherry tomatoes and sliced red onion with half of the olive oil and a pinch of sea salt on the prepared sheet.
3
Roast the vegetables for 12 minutes until the tomatoes are blistered and the onions are tender.
4
Season the steak on both sides with the remaining sea salt, black pepper, and garlic powder.
5
Heat a cast-iron skillet over medium-high heat with the remaining olive oil and sear the steak for 3 to 4 minutes per side for medium-rare.
6
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
7
While the steak rests, toast the sourdough slice and fry the eggs in the same skillet until the whites are fully set but the yolks remain runny.
8
Arrange the arugula on a plate, top with the toasted sourdough, sliced steak, roasted vegetables, and the eggs.