Steak & Eggs

This was the third meal I prepared from my first  delivery. You can check out  to learn more about the service.

This is what the recipe card looks like. There are two sides: the first gives you a description, list of ingredients, and some nutritional info & the second gives step by step instructions with pictures.

There were only a few ingredients for this meal, and this made the prep time only a few minutes.

The first step was peeling and dicing the sweet potato into 1/2″ pieces. While I did this I put a large skillet over medium-high heat.

I added 1 1/2 tablespoons of to the pan, added the potatoes, and seasoned with salt and pepper. I gave the pan a good toss to make sure everything was evenly coated. I cooked them for about 5 minutes. Meanwhile I was able to heat another pan over medium-high heat and prep the other ingredients.

I peeled and diced the red onion into 1/2″ pieces.

Then I trimmed the ends off of the brussels sprouts and quartered them.

I added the onion and brussels sprouts to the pan, seasoned with more salt and pepper, stirred the contents, and cooked for another 10 minutes on medium heat.

I patted the steaks dry and seasoned with salt and pepper.

I turned the heat up to high on the other pan, added 1 tablespoon of , and seared the steaks for 3 minutes on each side. We like our steak rare to medium-rare.

I flipped the steaks over to cook for another 3 minutes. When done I removed them to a piece of aluminum foil and wrapped them while they rested for 5 minutes. Meanwhile, I heated a small pan and a small pot over medium-high heat.

I added 1/2 tablespoon of oil to the small pan, added one of the room temperature eggs to the pan, turned the heat down to medium, and cooked it sunny-side up for about 3 minutes. I then repeated these steps with the second egg.

I removed the leaves of the thyme and chopped them.

I tossed the thyme into the vegetables and turned the heat to low.

I put the smoky tomato sauce and 1 tablespoon of water into the small pot for just a minute to warm the sauce.

To plate the dinner I divided the vegetables between two plates, sliced the steaks and put them on top of the vegetables, placed the egg just to the side of the steak, and spooned the sauce onto the steak.

The steak, egg, and healthy hash were a complete success. This was by far my favorite of the three meals we tried from . Clearly I enjoy breakfast foods based on what you may have read on my previous post. This meal was incredibly easy to prepare, but it did dirty four pots/pans. I would still gladly make this over and over again for breakfast, lunch, dinner, or dessert.

Recipe for ‘s Steak & Eggs

Total Time: 20 Minutes Makes 2 Servings

Ingredients (all organic): 2 6oz pasture-raised flat iron steaks, at room temperature 1 large sweet potato, peeled and diced into 1/2″ pieces 1/4 red onion, peeled and diced into 1/2″ pieces 8oz brussels sprouts, ends trimmed and quartered 2 sprigs of thyme, leaves removed from stem and chopped 1/4 cup smoky tomato sauce 2 eggs, at room temperature 3 tablespoons 1 tablespoon water salt and pepper to taste

Saute the sweet potato in 1 1/2 tablespoons of coconut oil over medium-high heat for 5 minutes. Season with salt and pepper. Add the onion and brussels sprouts to the pan, season with salt and pepper, reduce heat to medium, and cook for another 10 minutes, stirring occasionally. Pat the steaks dry, season with salt and pepper, and sear in 1 tablespoon of oil over high heat for 3 minutes on each side. Rest for 5 minutes in a tent of aluminum foil. Heat a small pan over medium high heat, add 1/2 tablespoon of oil to the pan, add 1 egg, turn the heat to medium, and cook sunny-side up for about 3 minutes (until the whites have cooked through). Repeat the steps minus adding additional oil for the other egg. Warm the sauce and water in a small pot over medium-high heat for 1 minute. Divide the vegetable hash between two plates and top with sliced steak, egg, and sauce.

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