📝 About This Recipe
Elevate your morning with this quintessential Paleo powerhouse that marries a perfectly seared, grass-fed steak with silky, sun-side-up eggs and a mountain of nutrient-dense greens. This dish is a masterclass in clean eating, focusing on high-quality proteins and healthy fats to keep you fueled and focused all day long. The richness of the runny yolks creates a natural sauce that coats the savory steak and garlicky spinach, proving that dietary restrictions never have to mean a sacrifice in luxury.
🥗 Ingredients
The Steak
- 2 steaks Grass-fed Ribeye or New York Strip (about 8-10 oz each, 1-inch thick, at room temperature)
- 1 teaspoon Coarse Sea Salt (more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Avocado Oil (for its high smoke point)
- 2 sprigs Fresh Rosemary
The Eggs
- 4 large Pasture-raised Eggs
- 1 tablespoon Ghee (clarified butter)
- 1 pinch Smoked Paprika (for garnish)
Sautéed Spinach
- 6 cups Baby Spinach (fresh and tightly packed)
- 3 cloves Garlic (thinly sliced)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
-
1
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature; this ensures an even cook throughout the meat.
-
2
Pat the steaks completely dry with paper towels. Moisture is the enemy of a good crust. Season generously on both sides and the edges with sea salt and cracked black pepper.
-
3
Heat a heavy cast-iron skillet over medium-high heat until it is wisps-of-smoke hot. Add the avocado oil and swirl to coat the pan.
-
4
Place the steaks in the pan. Sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip the steaks using tongs.
-
5
Add the rosemary sprigs to the pan. Cook for another 3-4 minutes for medium-rare (internal temp of 130°F/54°C). Remove steaks to a warm plate and let them rest for at least 5-8 minutes.
-
6
While the steak rests, wipe out the skillet or use a second pan for the spinach. Add olive oil over medium heat.
-
7
Sauté the sliced garlic and red pepper flakes for 1 minute until fragrant but not browned.
-
8
Add the spinach in batches, tossing with tongs. It will look like a lot, but it will wilt down significantly in about 2-3 minutes.
-
9
Once wilted, squeeze the fresh lemon juice over the spinach, season with a pinch of salt, and remove from heat immediately to keep it bright green.
-
10
In a non-stick skillet over medium-low heat, melt the ghee. Crack the eggs into the pan carefully.
-
11
Cook the eggs for 3 minutes until the whites are set but the yolks are still runny. For 'sunny-side up,' do not flip.
-
12
Slice the rested steak against the grain into thick strips to maximize tenderness.
-
13
Plate a generous mound of garlic spinach, lay the sliced steak alongside it, and top with two eggs per person.
-
14
Garnish with a dusting of smoked paprika and any accumulated juices from the resting steak plate.
💡 Chef's Tips
Always rest your meat; cutting too early lets the delicious juices run out onto the board instead of staying in the steak. If you prefer 'Over Easy' eggs, flip them for just 30 seconds at the end to set the top of the whites. For the best Paleo results, use grass-fed beef which has a superior Omega-3 profile compared to grain-fed. To avoid rubbery spinach, remove it from the pan the second it turns soft; the residual heat will finish the job. Use a digital meat thermometer to take the guesswork out of steak doneness.
🍽️ Serving Suggestions
Pair with a hot cup of black organic coffee or a bulletproof-style coffee with MCT oil. Serve with a side of sliced avocado for extra healthy fats and creaminess. A small side of fermented sauerkraut or kimchi adds a nice probiotic punch and acidity. Add a few dashes of your favorite Paleo-compliant hot sauce (like Tabasco or a sugar-free habanero sauce). If you want more carbs, serve alongside roasted sweet potato hash browns.