Steak Hash with Red Pepper Avocado Spread

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I forgot to tell you yesterday that when I drank the other night, my first drink tasted like grass. Sergio and I thought it would be a good idea to put mashed up kiwi in our vodka sodas since we didn’t have lime. It wasn’t a good idea. At all. It smelled like I was taking a wheat grass shot but tasted like vodka. How in the hell is that any fun whatsoever?

Anywho, I need to get my life together. I drank alcohol like I was in college over the weekend. But didn’t black out! GO ME! Then consumed most likely a half pound of dark chocolate M&M’s that Laura got me from the M&M store in New York. They were dark chocolate raspberry, people!! HOW THE HELL WAS I SUPPOSE TO STAY AWAY? Then I fell asleep on the couch. I’m just kind of a mess. Have I fallen off the band wagon? Is every single one of my cellulite dimples about to appear? Too late for that. But I’m down with it. This month has officially become ‘do whatever you effing want JB’ month. And I’m super happy with it. I had M&M’s for breakfast for gosh sakes. Then waffles later. Sh*t yeah there are going to be waffles on the website this week!!

But I think I am actually almost back to normal. I kind of hated working out last week. Just because my body ached and chocolate seemed like a better option. Dark chocolate never strains my back. But now I like working out again. And being in the gym. Thank gosh since it’s my job and all. I’m officially SO excited to train for next years Regionals. Maybe I’ll try incorporating dark chocolate raspberry M&M’s in my daily breakfast routine. Seems like a good idea to me.

Steak Hash with Red Pepper Avocado Spread

5.0 rating
14 reviews
PREP 15 mins
COOK 20 mins
TOTAL 35 mins
Yields 4-5

INGREDIENTS :

    For the hash

    • 14oz US Wellness Meats Skirt Steak
    • 1 red bell pepper, diced
    • 1 large yellow onion, peeled and sliced
    • 1 container of mushrooms, sliced
    • handful of fresh basil
    • however many eggs you want (I recommend 4-8) cooked however you want! so many options
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • salt and pepper, to taste

    For the spread

    • 2 avocados, peeled and cored
    • 8-10oz roasted red peppers, from a jar (drained)
    • 2 teaspoons garlic powder
    • salt, to taste

    DIRECTIONS :

    1. First make your roasted red pepper avocado spread. Place all ingredients in a food processor. Blend. Place in bowl to refrigerate and chill out.
    2. Now place a large skillet under medium heat and get that b*tch extra hot.
    3. While the skillet is heating up, salt and pepper both sides of your steak and press dried basil and oregano into the steak.
    4. Place steak in skillet and cook on both sides for 8-10 minutes or until cooked through to your preference.
    5. While the steak is cooking, chop your veggies.
    6. Once steak is done, place on cooking board to rest.
    7. Add your onions directly to the leftover steak fat with a sprinkle of salt and cover to help cook down, mixing around at times to make sure the onions don't burn.
    8. Once your onions are caramelized, 6-8 minutes, remove and place in bowl.
    9. Now add your red bell pepper and mushrooms, add a bit more salt and cover to let cook down for 3-5 minutes.
    10. Once your veggies are done cooking, thinly slice your steak (or chop) and add to your pan, along with onions and mix together.
    11. Cook eggs to preference to top on hash.
    12. Top with fresh basil.
    13. Eat that up!!

    by

    INGREDIENTS :

      For the hash

      • 14oz US Wellness Meats Skirt Steak
      • 1 red bell pepper, diced
      • 1 large yellow onion, peeled and sliced
      • 1 container of mushrooms, sliced
      • handful of fresh basil
      • however many eggs you want (I recommend 4-8) cooked however you want! so many options
      • 1/2 teaspoon dried basil
      • 1/2 teaspoon dried oregano
      • salt and pepper, to taste

      For the spread

      • 2 avocados, peeled and cored
      • 8-10oz roasted red peppers, from a jar (drained)
      • 2 teaspoons garlic powder
      • salt, to taste

      DIRECTIONS :

      1. First make your roasted red pepper avocado spread. Place all ingredients in a food processor. Blend. Place in bowl to refrigerate and chill out.
      2. Now place a large skillet under medium heat and get that b*tch extra hot.
      3. While the skillet is heating up, salt and pepper both sides of your steak and press dried basil and oregano into the steak.
      4. Place steak in skillet and cook on both sides for 8-10 minutes or until cooked through to your preference.
      5. While the steak is cooking, chop your veggies.
      6. Once steak is done, place on cooking board to rest.
      7. Add your onions directly to the leftover steak fat with a sprinkle of salt and cover to help cook down, mixing around at times to make sure the onions don't burn.
      8. Once your onions are caramelized, 6-8 minutes, remove and place in bowl.
      9. Now add your red bell pepper and mushrooms, add a bit more salt and cover to let cook down for 3-5 minutes.
      10. Once your veggies are done cooking, thinly slice your steak (or chop) and add to your pan, along with onions and mix together.
      11. Cook eggs to preference to top on hash.
      12. Top with fresh basil.
      13. Eat that up!!

      by

       

      _______________

      More Breakfast Ideas:

      Chorizo Plantain Hash

      PaleOMG Mexican Hash Egg Bake
      Mexican Hash Egg Bake

      ______________

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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

      LATEST BOOK

      29 thoughts on “Steak Hash with Red Pepper Avocado Spread”

      1. No Eggs! You are such a crazy lady. I’m looking all over the recipe and pics for the stupid EGGS? Where are they? Like a scavenger hunt.

        I’m thinking that looks so YUMMY, but it just doesn’t look like there are eggs anywhere.

        Then I get to the notes…. your own rules?….. silly girl, you are making the rules…. I think so you can break them?

        Juli never fails to entertain. LOVE IT!

      2. I am pretty sure that I am going to make the red pepper avocado spread and just eat it with a spoon! Seriously, this looks like the shiz, I will be eating it soon. Juli- question- how did you learn to cook? Just by experimenting, or did you actually go to school for it? JW because I SUCK at cooking!

      3. OMG, I am still so psyched about your regionals experience! Don’t forget how you rocked it while feeling not so great about the M&M’s! Yes. Rocked. It. So exciting! I’m inspired.

      4. You are like watching a train wreck…

        …not an ordinary bad train wreck, but a beautiful train wreck…(which seems a little oxymoronic…or at least paradoxical…oh oh oh, maybe it’s enigmatic)…

        …where no one gets hurt…well, no one gets hurt badly, at least…and everyone is smiling

        Anyhow, good luck with that M&M diet revolution. I can’t wait to read the eventual obligatory book. You’ll be rich!

        1. Did you just call me a train wreck?? I hate it when you’re right. Thankfully I didn’t understand half the words you used in your comment so I’m taking it as all positive feedback.

          1. Oh, c’mon, admit it…you didn’t understand what I said because you were so distracted by my stunningly good looks. No worries…that happens to me a lot…but back off, I’m taken.

            And yes, I meant every word I said in a positive way…well, most of them at least.

      5. I’m a low carb vegetarian….love your website….have found some great recipes to convert….

        Love your sense of humor…..keep on rockin it lady!!!

        Have loved the –
        sweet potatoe brownies
        fudgy brownies
        meat balls nested in spaghetti squash thingies
        curried meatballs…..

        Yum!!!

      6. I totally had an M&M’s for breakfast kind of week too…you’re not alone. I feel like it’s totes OK to wile out after Regionals…my excuse was a birthday, graduation, and moving. Now it’s back to the real world…the bloated, chubby, real world. Goooo meat!

      7. Looks delicious! I also play by my own rules…I’m thinking poached egg! BOOM! P.S. Thanks for tweeting me back yesterday @bruinpanda – made my day!

      8. Sometimes you have to stray away a little to re-motivate yourself and remind yourself why you stick with paleo/ crossfitting in the first place! I’m in my last week of college right now, completely living it up but also can’t wait to get back into a routine in a few weeks.

      9. So I got a waffle maker for my birthday a few weeks ago! Yes, I know, FINALLY. Made your pumpkin waffles from a while back over the weekend. DAMN good. I may have put chocolate chips and almond butter on top, MAYBE. A new waffle recipe would be a fantastic idea. Glad to see that the M&M’s have made it back into your life.

      10. Wow, this looks awesome! will try it soon… Love your posts, you’re hilarious, are you like that LIVE? 🙂

        The spread must be excellent as well however my dog has recently been a liitle loose in the poop area and that’s exactly what it looks like! 🙁 Could be a tough pill to swallow! :O LOL…

        Jacques “)
        Ottawa, ON.
        CDA

      11. Mmmm, this is effing delicious. It could also easily be morphed into some awesome fajitas with a little Cholula.

      12. Made this last night and it kicked some serious ass. I’ll make any recipe that includes the word ‘bitch’ in it.

      13. This is SO good! Thank you! My husband is crazy CrossFit paleo (If I could find a CrossFit gym with childcare I would be too..I’m a Gold’s girl) and he’s hard to please–your recipes do the trick.Thanks again! LOVE the avocado in it! We love avocados!!!

      14. This was FANTASTIC!! I left out the fresh basil, and forgot the sauce until half way through the chowing down (blast!) but it was delicious even without it. I’ve been trying to be paleoesque lately, cutting out carbs, gluten, and dairy, as well as too much sugar (shoot me) and saw your site when I was looking up recipes. So many tasty looking treats! Very excited to try a bunch of other goodness you’ve posted.

      15. Mariah McPherson

        Awesome recipe. I added some roasted sweet potatoes just for extra kicks. I love all inclusive meals that don’t require any side dishes!

      16. Made this for dinner last night (minus the eggs, didn’t think it needed them and we were eating late). It is AMAZING! My husband wouldn’t stop talking about the spread. We’re having the leftover spread for a dip tonight, with veggies of course. I love your recipes and your humor. So glad I found your blog. You’re on my Home Screen on my iPad. Thanks!

      17. fuckin a. are you kidding me with this goodness? when BOTH my 15 year old AND the 10 year old sons dig it??? THAT is a good night for mama. daaaayuuum girl. thanks!

      18. This was just so good!!! My husband cannot stop talking about it! I am so glad that I discovered your blog. For the past week I’ve been cooking only things from your blog and everything has been AMAZING!

      19. Started reading your blog and trying your recipes a couple of weeks ago. I have enjoyed them all…..This one however was one of the best things I have ate in recent memory!!! Awesome keep up the good work. A big paleOMG was that good to you!

      20. I made this for dinner last week (minus the egg) and absolutely LOVED it! Everything I’ve made from your recipes have been amazing!!!

      21. OMG is right! This was amazing! Made it last night for dinner and I stuffed myself to the point of having to unbuckle my pants. It’s that good! It made me crave that Japanese Steakhouse sauce though. That would be so good on it…but unfortunately, that’s totally not paleo. lol

      22. That shit was DEEEEEE-licious. My husband and I are flirting with the paleo idea, also eating more whole foods, so we added sliced potatoes to the peppers and onions. We started eating and didn’t even stop to say how yummy it was.

        The husband: “You can make this EVERY NIGHT.”

        Win. 😀
        Thanks for the awesome recipe.

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