Steak Hash with Red Pepper Avocado Spread

5 from 13 reviews



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
  • 810oz roasted red peppers, from a jar (drained)
  • 2 teaspoons garlic powder
  • salt, to taste


  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!!


There are no eggs in the picture because I didn’t want eggs. And I play by my own rules.

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