This vibrant and incredibly satisfying is a masterpiece of flavor and nutrition, perfect for a hearty breakfast, lunch, or dinner. Featuring perfectly seared halal steak, creamy avocado, a sunny-side-up egg, and tender roasted vegetables, it's a dish that tantalizes the taste buds while fueling your body with wholesome goodness. Get ready to elevate your healthy eating journey with this simple yet elegant recipe!
📜 Ingredients
1 (6-ounce / 170g) halal sirloin or ribeye steak
1 ripe avocado
1 large egg
1 cup broccoli florets
2 small carrots, peeled and halved lengthwise
3-4 cremini or button mushrooms, stems removed
1 cup shredded butter lettuce or mixed greens
1/4 sheet nori seaweed, cut into a triangle or strips
2 tablespoons olive oil, divided
1/2 teaspoon garlic powder
Salt to taste
Black pepper to taste
Optional: 1-2 teaspoons sriracha or ketchup for serving
📝 Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the broccoli florets, carrots, and mushrooms with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them in a single layer and roast for 15-20 minutes, or until tender-crisp and lightly browned.
- While the vegetables roast, prepare the steak. Pat the steak dry with paper towels and season generously with salt and black pepper on both sides.
- Heat a heavy-bottomed skillet or cast iron pan over medium-high heat with 1 tablespoon of olive oil until shimmering hot.
- Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or adjust to your desired doneness. Remove the steak from the pan, tent with foil, and let it rest for 5 minutes before slicing against the grain into thin strips.
- In the same skillet (or a separate non-stick pan), fry the egg. Heat a tiny bit of olive oil or butter over medium heat. Crack the egg into the pan and cook for 2-3 minutes until the whites are set and the yolk is still runny. Season with salt and pepper.
- Prepare the avocado. Halve it, remove the pit, and gently peel away the skin. Slice the avocado thinly and arrange the slices into a beautiful "rose" shape on your plate.
- To assemble the bowl: arrange the shredded lettuce as a base on a large plate. Artfully place the sliced steak, avocado rose, roasted vegetables, and fried egg on top.
- Garnish with the nori seaweed. If desired, drizzle the broccoli with sriracha or ketchup. Serve immediately and enjoy your nourishing masterpiece!
💡 Chef's Tips
- Steak Doneness: For a perfectly juicy steak, use a meat thermometer. 130-135°F (54-57°C) is ideal for medium-rare. Remember the internal temperature will rise a few degrees as it rests.
- Avocado Rose: To make a perfect avocado rose, make very thin slices, then gently fan them out in a line. Starting from one end, carefully roll the slices into a spiral. You can practice this a few times to get it just right!
- Veggie Variety: Feel free to swap out the roasted vegetables for other favorites like bell peppers, asparagus, or zucchini. Just adjust roasting times as needed.
