Low Carb OMAD Chimichurri Steak And Eggs
How to Make It
Step 1
Finely chop the parsley and cilantro and finely dice the chili. Add to a small bowl. Add the oregano, garlic powder, a pinch of salt, the vinegar and 1 tablespoon of olive oil. Mix together well to combine. Taste and adjust seasonings as desired. Set to one side while you prepare the rest of the meal.
Step 2
Peel the avocado and remove the stone. Add the flesh to a mixing bowl along with the lemon juice, half a tablespoon of olive oil and a pinch of salt. Thinly slice the scallion and add to the bowl. Roughly crush everything together to combine. Taste, and adjust seasonings as required.
Step 3
Finely dice the bell pepper and thinly slice the garlic. Heat a tablespoon of olive oil in a skillet over a low/medium heat. Add the diced bell pepper and garlic. Sweat gently for a minute or so until tender and fragrant.
Step 4
Add the cauliflower rice to the skillet with the pepper and garlic. Stir well to combine and cook through for 2-3 minutes. The rice should be tender and piping hot through. Set aside and keep warm.
Step 5
Heat 1/2 tablespoon olive oil in a large skillet. Season the steak with a little salt and pepper on both sides. Place in the hot skillet and cook through on both sides to preference. Just before the steak finishes cooking, crack the egg into the skillet and cook through, keeping the yolk runny.
Step 6
Serve the steak and eggs alongside the bell pepper and cauliflower rice and the guacamole. Drizzle the chimichurri dressing over the steak and eggs. Serve immediately.
Ingredients
- Beef Porterhouse Steak – 8 ounce
- Olive Oil – 2-½ tablespoon
- Cauliflower Rice – 1-¼ cup
- Raw Egg – 1 medium
- Parsley – 1 teaspoon, chopped
- Cilantro – 1 teaspoon, chopped
- Avocado – 1 each
- Lemon Juice – 1 teaspoon
- Scallions – 1 small – 3″ long
- Red Wine Vinegar – 1 teaspoon
- Red Bell Peppers, Raw – ½ medium – 2 1/2″ diameter x 2 3/4″
- Garlic – ½ clove
- Peppers Hot Red Chili Raw – ½ teaspoon
- Salt, Sea Salt – ¼ teaspoon
- Oregano, Dried – ⅛ teaspoon
- Garlic, Powder – ⅛ teaspoon