Elevated Steak and Eggs w/ Salsa

Written By Maria Legarda

As you guys know might know, I am focused on getting wedding ready and your girl has to hit ALL of her daily macros and sometimes that consist of a little steak and eggs (or egg whites) and I LOVE to be excited about my meals and keep them fun. I decided to add one of my favorite home made salsas to my breakfast and IT. WAS. EVERYTHING. You can also use this salsa for taco night, or just to dip with some chips, and trust me it will not disappoint. I love that its chunky, got enough heat, and you can play with it depending on what flavors you love most.

Ingredients for Salsa

  • 1 tomato, cut into quarters

  • 1-2 Serrano peppers (adjust depending on spice preference, I personally use 1)

  • 1/2 yellow onion, cut into chunks

  • 3 green onions, roughly chopped

  • 5-6 cloves of garlic, peeled

  • 1 tbsp Avocado oil

  • Juice of 1 lemon

  • Salt and pepper to taste

  • 1 bunch of cilantro

Ingredients for Steak

  • 10 oz 100% Grass- Fed & Finished Ribeye Steak

  • Montreal steak seasoning

Instructions for making the Salsa

Prepare and Roast the Ingredients:

  • Heat a drizzle of avocado oil in a pan over medium heat.

  • Add the quartered tomato, Serrano peppers, yellow onion, green onions and garlic  to the pan.

  • I like to add the garlic at the end alone so it doesn’t burn completely

  • Cover and let them cook until they are soft and slightly charred on all sides, flipping them occasionally. This will take about 10-15 minutes you will probably have to take the garlic out first because it’ll cook faster.

Blend the Ingredients:

  • Once the vegetables are roasted and softened, transfer them to a blender or food processor.

  • Add the juice of one lime, a drizzle of avocado oil, and season with salt and pepper to taste.

  • Add the bunch of cilantro 

Blend to Desired Consistency:

  • Pulse or blend the ingredients until they reach your desired consistency. Some prefer a chunkier salsa, while others like it smoother. Adjust by pulsing more or less.

  • Taste and feel free to add more lime or salt and pepper for desired taste. Remember it’s YOUR kitchen!

Serve and Enjoy:

  • Transfer the salsa to a serving bowl. You can enjoy it immediately to any protein or refrigerate it for a couple of hours to allow the flavors to meld and use when needed.

Instructions for cooking the Steak

  • Season the steak on both sides with Montreal Steak Seasoning

  • In a medium pan (it can be a Cast Iron Skillet) I personally use my Hexclad Hybrid pan. Add some Avocado Oil or Olive Oil and put it on medium heat. Let it get very hot, to know if it’s hot enough hover your hand a few inches above the pan. You should feel strong, radiant heat. If it’s just warm it’s not ready yet. Once it begs to some slightly it’s at searing temperature

  • Put the steak in the pan and let it cook on each side for 4 minutes. MAKE SURE YOU HAVE A TIMER ON! The 4 minutes is how like my steak which is Medium. But feel free to adjust to how you like your steak!

  • Once you’ve done cooked both sides transfer the steak to a plate and this part is very important.. LET THE STEAK SIT AND REST WITHOUT TOUCHING IT for 3-4 minutes. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful.

  • Once you’ve done that top the steak with the salsa, make some eggs with it, or jazz it up for dinner by making a salad and/or rice with it and enjoy!

    Besos, Mari

Maria Legarda
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Colombian Avocado Salad