Steak, Eggs, and Very Sweet Potatoes

Grill cooking is my personal favorite way to cook for two reasons. A) my kitchen isn’t a total mess and B) everything cooks much quicker. However this recipe can be completed grill-less as well.

I am not going to give directions for the steak other than what I season the steak with for this recipe. You can use any steak and any method of cooking that is most convenient for you. I used a low in fat, rib-eye here, and seasoned it with olive oil, garlic, dried rosemary, and pepper.

Because these potatoes go good with about any meal, I am going to list the ingredients for the sweet potatoes separately here:

Ingredients for the Sweet Potatoes:

  • 1 very large sweet potato
  • 2 tablespoons coconut oil
  • 2 tablespoons brown sugar
  • 1 tablespoons maple syrup
  • 1 tablespoon sea salt
  • 1 tablespoon cinnamon
  • 1 tablespoon nutmeg
  • 1/4 cup slivered almonds or crushed walnuts
  • 1 tablespoon dried rosemary

Other ingredients:

  • 1 egg per steak
  • Couple sprigs green onions/ chives chopped
  • 2 tablespoons dried rosemary
  • Olive oil
  • Salt/Pepper
  • 1 clove garlic minced

Directions for full meal:

  1. Chop sweet potato leaving the skin on, in about 1″ cubes and place in a bowl.
    In another bowl, combine coconut oil, brown sugar, maple syrup, rosemary, sea salt, cinnamon, and nutmeg.
  2. Stir together (microwave for 10 seconds if your coconut oil is not hydrogenated, AKA: already liquid) and pour over sweet potatoes, mixing until potatoes are fully covered.
  3. Create almost a basket out of aluminum foil and place them inside sealing the top of the basket.
  4. Place on grill (or oven at 450 if indoor). Potatoes need about 20 minutes to cook thoroughly. *Note possibly longer cook time in oven. Fork should pierce all the way through when done.
  5. While your potatoes cook, season steak and set aside to marinate.
    Use this extra time to chop onions.
  6. When potatoes are almost done, toss your steak on the grill. I like mine medium so thats about 2 minutes on each side given the thickness of the steak. *Remember to always let steak “rest” before cutting.
  7. In another pan, crack one egg over olive oil, salt and pepper to preference, and place on low heat. You want the egg white solid, and the yolk to stay runny, but firm enough not to lose shape. (You will see I knocked mine over in the photo. Oops!)
  8. Remove potatoes from grill and move to plate, garnishing with nuts of your choice and a little cinnamon.
  9. Place egg over steak and garnish with the chopped green onions.

*Peppers shown above are rubbed in olive oil and placed face down on grill for 5 minutes. Excellent source of vitamin C to an already healthy meal.


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