Steak and eggs is about as American as apple pie. Loaded with protein and healthy fat, steak and eggs is a great way to jump-start your metabolism, keep you full until lunch, and lose the cravings that come in between. Topped with a flavorful salsa that takes your tastebuds south of the border (of New Mexico :)), you’re going to love Santa Fe Steak and Eggs!
Santa Fe Steak and Eggs
3 oz. steak, thinly sliced against the grain
salt and pepper to taste
1 Tbs. coconut oil, where to buy quality coconut oil
1-2 Tbs. salsa or pico de gallo
1 Tbs. black beans, rinsed and drained (omit if Paleo)
1/4 of an avocado, chunked
Add coconut oil to pan set on medium low.
Prepare the salsa– Mix black beans, salsa, and avocado in a small bowl.
Add steak to pan when oil is hot enough to make steak sizzle.
Mix eggs in a small container, add a dash or two of salt, and a tsp. of melted coconut oil. Whisk gently with a fork.
When steak is browned on both sides remove from pan and tent on a plate with foil.
Add eggs to pan and cook to your preference of done-ness (as you can see in the video, I prefer my eggs “dry.” Most people prefer them a little more “wet” than that.).
* This recipe is Gluten-free, Paleo, 4 Hour Body, and Primal Friendly