Peppered Steak and My Loaded Paleo Sweet Potato


This one is an easy one to make:


  • Skirt steak or flank steak (8 0z)
  • One Sweet Potato (You can’t see it, but I used a Brazilian Sweet Potato. It has purple skin and white-yellowish insides. I think it tastes sweeter than a normal sweet potato. )
  • 1/2 red pepper, 1/2 green pepper, 1/4 white onion, diced
  • 5-7 stalks of asparagus, cut up in 1/4 inch pieces
  • 2 tbsp coconut oil, 1 tbsp in reserve (if needed)
  • 1/2 tsp curry powder
  • 1/4 tsp ground mustard
  • 1/2 tsp tarragon
  • 2 eggs
  • salt and pepper to taste (I use Hawaiian black salt and coarse black pepper.)
  • For steak: salt and pepper to taste, red pepper flakes, pinch of garlic powder each side
  1. This is the long part- Pre-heat oven to 400 degrees. Poke holes in your sweet potato. Place on foil lined baking sheet or directly on the oven grates. Baked for 45-60 minutes. Check to see if it is done at 45 minute mark.
  2. Prepare all of your veggies. You are going to start cooking around the 10-12 minute mark.
  3. Pre-heat grill to high heat. Season your steaks. Flank and skirt steaks will not take long to grill.I do about 2-4 minutes each side depending on the thickness of the steak. Check with a meat thermometer.
  4. In a pan or skillet, heat the coconut oil on medium heat. Once hot, add the veggies and spices. Cook until the onions are translucent. You can reduce the heat of your pan to low. During this time you can make your steak. Make sure you have a timer.
  5. Once the veggies are done, put them in a bowl and cover with foil. In the same pan or skillet, add the coconut oil in reserve. Once that is hot, crack open the eggs and cook to over easy. (Or your preference!)
  6. Pull your steak off the grill and let it rest!
  7. Once the potato is done, pull it out of the oven, put it on your plate, and cut it open lengthwise. Add some veggies. Top with the eggs. Add some more veggies.
  8. Add the steak to your plate.
  9. EAT!

Let me know what you think! I will get better at writing the recipes. I have not really done it before, but it is fun.



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