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Steak & Eggs with Avocado Chimichurri

Prep Time:

30 minutes

Cook Time:

20 Minutes

Serves:

2 Servings

Level:

Low Carb, GF, KETO, Primal

About the Recipe

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Ingredients

❤️ Ingredients

  • 4 eggs

  • Ribeye Steak or 2 Filets



❤️ Ingredients for the Avocado chimichurri Sauce

  • 1 fresh jalapeño

  • 2 garlic cloves

  • 1 (1 oz.) shallot

  • 1 Avocado

  • 1 lemon or lime, juiced

  • 2 tbsp fresh parsley

  • ½ tsp sea salt

  • ½ tsp pepper

  • 4 tbsp olive oil









Preparation

❤️ How to prepare the sauce

✅ cut the jalapeño into pieces. Remove the seeds first if you don’t want it to be too spicy. Chop garlic and shallot.

✅Cut avocados in half. Remove the pit and scoop out the flesh. Cut into pieces.

✅Add chopped veggies to a food processor. Squeeze in lemon juice, add olive oil and parsley.

✅Season with salt and pepper. Blend until you get a nice chunky mix.


❤️ Now for the steak & eggs

✅ Cook your steak - I like them grilled or in a cast iron pan

✅ Fry, poach or scramble your eggs





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