YOUR SOLIN GENERATED RECIPE
Seared Sirloin Steak with Roasted Vegetables and Cheesy Bread
Pan-seared sirloin steak paired with roasted asparagus and toasted sourdough topped with bubbly mozzarella and a jammy egg, finished with a dollop of creamy guacamole.
INGREDIENTS
4.5 ounces Lean Top Sirloin Steak
1 large Egg
1 slice Sourdough Bread
0.5 ounce Part-Skim Mozzarella Cheese
1 cup fresh Asparagus
1 tablespoon Guacamole
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus, toss with a pinch of sea salt and black pepper, and roast for 12-15 minutes until tender-crisp.
Season the sirloin steak generously with sea salt and cracked black pepper on both sides.
Heat a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare, then let it rest for 5 minutes.
Place the mozzarella on the sourdough slice and toast in the oven or under the broiler until the cheese is melted and bubbly.
In a small non-stick pan, fry the egg over-easy or poach it until the white is set but the yolk remains runny.
Slice the rested steak against the grain and serve alongside the roasted asparagus.
Top the cheesy sourdough with the cooked egg and a dollop of fresh guacamole before serving.