Easy Steak and Eggs by Approaching Paleo
Steak and Eggs has to be one of the best combinatons out there! Nancy cooked up a perfect version for you guys that you will love!
EASY STEAK AND EGGS BY APPROACHING PALEO
- 1 x 6 oz flat iron steak (I used 100% grass-fed steak from ButcherBox)
- 2 eggs (I used 2 local cage free eggs from Chestnut Farms)
- 4 cups organic spinach
- 1-2 slices sugar-free bacon
- 1 cup chopped sweet potatoes or squash (low carb option: replace this with 1 cup cauliflower and/or broccoli)
- 1 organic pepper, chopped, or 1/2 cup already chopped organic peppers (I used the frozen ones from Whole Foods)
- 1/4 onion, chopped
- Salt, pepper, paprika, and cayenne, to taste
- Take the steak out of the fridge about 15 minutes before you start cooking and season both sides with salt and pepper.
- Cut the bacon into 1-inch slices. In a hot pan on high heat, fry the bacon until crispy. Place the bacon on a plate with paper towels on it to drain.
- Pour some of the bacon grease out into a heat-safe bowl but leave enough to coat the bottom of the pan.
- Heat the pan back up and cook the steaks for 3-4 minutes on each side.
- Remove from heat and place in a separate plate.
- In the same pan, pour in the chopped sweet potatoes/squash, pepper, and onion.
- Cook for 5-7 minutes, or until crispy. Add in the spinach and cook for an additional 1-2 minutes, or until wilted. Season with salt, pepper, paprika, and cayenne, to taste.
- Remove from pan and set in a separate plate.
- If necessary, pour some bacon grease back into the pan. When the pan is hot, crack 2 eggs in and cook on medium heat until the whites solidify but the yolks are still runny (about 3 minutes).
- Slice the steak against the grain.
- On a plate, add a scoop of the vegetable hash, 1/2 of the sliced steak, and 1 egg. Sprinkle 1/2 the bacon on top of the hash. Add more salt, pepper, or red pepper flakes to taste if you want, and enjoy!
Note: This would also taste great with gluten free toast and/or avocado on the side if you wanted to make a heartier meal!
BY NANCY CHEN