NUTRITION

SERVINGS

INGREDIENTS

4 oz top sirloin steak

2 large eggs

0.5 cup red potatoes

1 tsp avocado oil

1 tsp ghee

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 cup baby arugula

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the diced red potatoes with avocado oil, garlic powder, and a pinch of the sea salt and black pepper.

• 3

  Spread the potatoes in a single layer and roast for 20-25 minutes, tossing halfway through, until golden and crispy.

• 4

  Pat the steak dry with a paper towel and season both sides generously with the remaining sea salt and black pepper.

• 5

  Heat a cast-iron skillet over medium-high heat and add the ghee, swirling to coat the pan.

• 6

  Place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare doneness.

• 7

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain.

• 8

  While the steak rests, crack the eggs into the same skillet and cook for 2-3 minutes until the whites are set but the yolks are still runny.

• 9

  Plate the sliced steak and eggs alongside the roasted potatoes and fresh baby arugula for a complete, nutrient-dense breakfast.