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Low Carb OMAD Chimichurri Steak And Eggs Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
★★★★☆
4.9/5
(2142 reviews)
By Zylo Nutritionist Team
Low Carb OMAD Chimichurri Steak And Eggs
Zylo Recipes

Description

Indulge in a deeply satisfying and flavorful meal designed to keep you feeling full and energized. This hearty dish features a perfectly pan-fried steak and egg, creating a rich and savory foundation. The steak, cooked to your preference, offers a tender and juicy bite, while the egg adds a creamy texture that complements the beef beautifully.

A vibrant, spiced chimichurri sauce elevates the dish with its bright herbal notes and a subtle kick of heat. This sauce, bursting with fresh flavors, perfectly coats the steak and egg, enhancing their natural richness. Fluffy cauliflower rice serves as a light and nutritious base, offering a delicate counterpoint to the richness of the steak and egg.

The addition of crisp red bell pepper provides a touch of sweetness and a satisfying crunch. A generous serving of creamy guacamole completes the meal, adding a cool and refreshing element. The avocado's smooth texture and mild flavor blend seamlessly with the other components, creating a harmonious balance of tastes and textures.

This meal is perfect for those seeking a substantial and flavorful experience, designed to provide sustained energy. It’s a celebration of textures and tastes, from the tenderness of the steak to the creaminess of the guacamole and the slight resistance of the bell pepper. Enjoy a symphony of flavors that will tantalize your taste buds and leave you feeling completely satisfied.

Each bite offers a delightful combination of savory, spicy, and fresh elements, making it a truly memorable culinary experience. This dish is not only delicious but also packed with nutrients, making it a wholesome choice for a satisfying and complete meal.

Preparation Time

Prep Time
15 min
Cook Time
12 min
Total Time
27 min

Nutrition Information

Per 1 serving serving
C
Calories
780 Kcal
C
Carbs
8 g
Fi
Fiber
2 g
Sugar
3 g
P
Protein
65 g
C
Fats
55 g
Saturated Fats 20 g
Unsaturated Fats 30 g
Cholestrol 300 mg
Sodium 500 mg
Potassium 600 mg
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Ingredients

    1.
    Beef Porterhouse Steak
    Beef Porterhouse Steak
    8 ounce
    2.
    Olive Oil
    Olive Oil
    2-½ tablespoon
    3.
    Cauliflower Rice
    Cauliflower Rice
    1-¼ cup
    4.
    Raw Egg
    Raw Egg
    1 medium
    5.
    Parsley
    Parsley
    1 teaspoon, chopped
    6.
    Cilantro
    Cilantro
    1 teaspoon, chopped
    7.
    Avocado
    Avocado
    1 each
    8.
    Lemon Juice
    Lemon Juice
    1 teaspoon
    9.
    Scallions
    Scallions
    1 small - 3" long
    10.
    Red Wine Vinegar
    Red Wine Vinegar
    1 teaspoon
    11.
    Red Bell Peppers, Raw
    Red Bell Peppers, Raw
    ½ medium - 2 1/2" diameter x 2 3/4"
    12.
    Garlic
    Garlic
    ½ clove
    13.
    Peppers Hot Red Chili Raw
    Peppers Hot Red Chili Raw
    ½ teaspoon
    14.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    15.
    Oregano, Dried
    Oregano, Dried
    ⅛ teaspoon
    16.
    Garlic, Powder
    Garlic, Powder
    ⅛ teaspoon

Instructions

    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.
    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.
    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.
    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.
    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.
    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.