Instructions
Step 1. Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper. /n Step 2. Toss the sliced sweet potato with olive oil, salt, and paprika, then spread on the tray. /n Step 3. Roast the sweet potato for about 20–25 minutes until tender and lightly caramelized. /n Step 4. Season the steak with salt, black pepper, and garlic powder on both sides. /n Step 5. Heat olive oil in a skillet over medium-high heat and sear the steak for about 3–4 minutes per side, depending on desired doneness. /n Step 6. Add butter to the skillet and spoon the melted butter over the steak for extra flavor, then remove and let the steak rest for 5 minutes. /n Step 7. In another pan heat a teaspoon of olive oil and sauté the spinach for about 1–2 minutes until just wilted. /n Step 8. Fry the eggs sunny-side up in a nonstick skillet and season lightly with salt and black pepper. /n Step 9. Slice the rested steak and arrange it on a plate with the roasted sweet potatoes, sautéed spinach, avocado slices, and fresh berries. /n Step 10. Place the eggs on the plate and serve immediately while everything is warm.
Storage and Reheating Tips
Store leftover steak and sweet potatoes in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently in a skillet over medium-low heat to keep it tender. Sweet potatoes can be reheated in the oven or air fryer for best texture. Eggs, avocado, and berries are best prepared fresh when serving.
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