YOUR SOLIN GENERATED RECIPE
Seared Steak with Jammy Eggs
Pan-seared grass-fed steak paired with velvety jammy eggs and crisp roasted asparagus for a protein-packed meal that feels truly indulgent.
INGREDIENTS
4 oz Grass-fed top sirloin steak
2 large Eggs
1.5 tsp Ghee
1 cup Asparagus spears
0.5 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
PREPARATION
Bring a small pot of water to a boil, gently lower the eggs in, and simmer for exactly 6.5 minutes.
Immediately transfer the eggs to an ice bath for 5 minutes to ensure a perfect jammy center.
Pat the steak dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
Heat the ghee in a cast-iron skillet over medium-high heat until it is shimmering and hot.
Sear the steak for 3 to 4 minutes per side for medium-rare, then remove from the pan and let it rest on a cutting board.
Add the asparagus to the same skillet and sauté for 4 minutes until tender-crisp and lightly charred from the steak juices.
Peel the eggs, slice the steak against the grain, and serve together on a plate for a clean, nutrient-dense meal.