Directions
- 1Scrub and cube 3 medium russet potatoes.
- 2Give potatoes a 30-minute ice cold plunge and pat them dry.
- 3Toss potatoes with olive oil, salt, pepper, paprika, and a pinch of taco seasoning.
- 4Bake potatoes at 400 degrees for about 35 minutes, or until desired crispness.
- 5Season 32 ounces of top sirloin with salt, pepper, and taco seasoning.
- 6Sear steak for about 3 minutes on each side.
- 7Air fry steak at 400 until internal temperature reaches 135.
- 8Fry 10 eggs, keeping the yolk runny.
- 9Reduce fat cheddar and add to the steak.
- 10Melt the cheese and steak together; then divide into 5 servings.
- 11Assemble the bowls by layering the potatoes, steak mixture, eggs, pico de gallo, and fire ranch sauce.
Ingredients
- 32 oz top round steak
- 3 medium russet potatoes
- 80 g reduced fat cheddar
- 6 tbsp nacho cheese
- 1 pico de gallo
- 10 eggs
- 1 pinch taco seasoning
- 1 pinch paprika
- 1 pinch salt
- 1 pinch pepper
- 1 olive oil
- 300 g nonfat greek yogurt
- 3 garlic cloves
- 1 lime
- 2 tbsp fire sauce
- 50 g chipotle in adobo
- 3 tbsp ranch seasoning
- 50 ml fat-free milk
Equipment
ovenbaking sheetgriddleair fryerblenderfood processorknifecutting board
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