High Protein Buttery Garlic Steak & Eggs
Serves 4
Directions
- 1Slice your steaks into cubes.
- 2Season the steak cubes with pink salt, black pepper, garlic powder, parsley, and olive oil.
- 3Mix the steak well until all ingredients are combined.
- 4Slice your potatoes into cubes.
- 5Season the potatoes with salt, black pepper, cumin, paprika, garlic, and optional olive oil.
- 6Mix the seasoned potatoes well.
- 7Oven or air fry the potatoes at 200°C for 22 minutes (oven) or 20 minutes (air fryer).
- 8Prepare the spicy sauce by adding natural yogurt, light mayo, chipotle chili paste, salt, smoked paprika, and garlic to a blender.
- 9Blend the sauce until completely smooth.
- 10In a hot pan, add grass-fed butter.
- 11Cook the beef for 2-3 minutes on each side until golden brown and crispy.
- 12Add fresh garlic and parsley to the beef.
- 13Mix well and set the beef aside.
- 14Add 8 whole eggs to a pan.
- 15Scramble the eggs until fluffy.
- 16Serve and enjoy by distributing equally into four servings.
Ingredients
- 800 g Raw Topside Beef Steak
- 2 Tsp Himalayan Pink Salt
- 2 Tsp Black Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Dried Parsley
- 2 Tsp Olive Oil
- 15 g Grass Fed Butter
- 700 g Cubed Raw Potatoes
- 1 Tsp Pink Salt
- 1 Tsp Black Pepper
- 1 Tsp Cumin
- 1 Tsp Paprika
- 1 Tsp Garlic Powder
- 100 g Natural Yogurt
- 50 g Light Mayo
- 50 g Chipotle Chilli Paste
- 1 Tsp Salt
- 1 Tsp Smoked Paprika
- 1 Tsp Garlic Powder
- 8 Whole Eggs
- Fresh Garlic
- Fresh Parsley
Equipment
KnifeMeasuring spoonsGlass containerBaking trayBlenderPanSpatulaTongs
Tips
- Marinate the steak for as long as possible for the seasonings to absorb into the meat
- Make the spicy sauce in batches to store for weeks in the fridge and use for other meals too!
- When cooking the steak bites, make sure the pan is on medium high heat then melt down the butter. Ensures it develops a good crust - 2-3 mins each side!
- Lower the heat when adding the extra garlic and parsley. Mix for 1-2 mins then set the beef aside
- Oven or Air Fry the potatoes for 20-22 mins at 200C
- Cook the eggs on medium heat and keep stirring till fluffy
- To reheat, simply put everything in a pan for 5 mins on low heat. I recommend serving the sauce only when ready to eat!
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