Steak and Eggs with Spicy Beans
Revolutionize your metabolism with a slight twist on this classic steak and eggs. Served alongside spicy beans, this dish has just the right amount of spice to help ignite any metabolism.
Revolution Part 1 (Breakfast*, Dinner) | Serves 1
Prep time: 35 minutes | Total time: 35 minutes
INGREDIENTS MEAL MAP A
2 ounces boneless New York strip steak, patted dry
1/8 teaspoon smoked paprika
Pinch crushed red pepper flakes
Sea salt and freshly ground black pepper
1 1/2 cups sliced mushrooms
1/4 cup sliced onion
1/2 medium shallot, finely chopped
1 medium garlic clove, thinly sliced
2 teaspoons finely chopped cilantro stems plus 2 tablespoons coarsely chopped cilantro leaves, divided
1/2 cup canned pinto beans, drained
1 lime, halved
1 large egg
ADAPTATIONS MEAL MAP B
3 cups sliced mushrooms
1/2 cup sliced onion
1 medium shallot, finely chopped
1 1/2 medium garlic cloves, thinly sliced
4 teaspoons finely chopped cilantro stems plus 4 tablespoons coarsely chopped cilantro leaves, divided
ADAPTATIONS MEAL MAP C
4 ounces boneless New York strip steak, patted dry
1/4 teaspoon smoked paprika
Pinch crushed red pepper flakes
Sea salt and freshly ground black pepper
3 cups sliced mushrooms
1/2 cup sliced onion
1 medium shallot, finely chopped
1 1/2 medium garlic cloves, thinly sliced
4 teaspoons finely chopped cilantro stems plus 4 tablespoons coarsely chopped cilantro leaves, divided
2 large eggs
DIRECTIONS
- Season the steak with paprika, crushed red pepper flakes, and a pinch each of salt and black pepper. Set aside while you make the beans.
- Heat a medium saucepan over medium-low heat. Add 2 tablespoons water and the mushrooms, onion, shallot, garlic, and cilantro stems. Cook, stirring often, until softened, about 8 minutes. Add the beans and another 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the beans are saucy, about 8 minutes more. Remove from the heat and stir in the cilantro leaves. Finely grate the zest from one of the lime halves into the beans, then squeeze in its juice. Season with salt and pepper. Cover to keep warm.
- Heat a dry skillet, preferably cast iron, over medium-high heat. Add the steak and remaining lime half and cook, undisturbed, 2 to 3 minutes, until the lime is nicely charred. Transfer the lime half to a cutting board. Turn the steak over and cook the other side 2 to 3 minutes more (or cook to your desired wellness). Transfer the steak to the cutting board.
- Turn off the heat, but leave the skillet on the hot burner. Crack the egg into the skillet. Cook sunny side up until the white is golden brown and crisp around the edges and the yolk is runny, about 2 minutes.
- Slice the steak against the grain. Place the beans and steak on a plate and top with the egg. Serve with the charred lime half for squeezing over.
*Breakfast add 1 cup of fruit
Revolutionize your metabolism with a slight twist on this classic steak and eggs. Served alongside spicy beans, this dish has just the right amount of spice to help ignite any metabolism.
Revolution Part 1 (Breakfast*, Dinner) | Serves 1
Prep time: 35 minutes | Total time: 35 minutes
INGREDIENTS MEAL MAP A
2 ounces boneless New York strip steak, patted dry
1/8 teaspoon smoked paprika
Pinch crushed red pepper flakes
Sea salt and freshly ground black pepper
1 1/2 cups sliced mushrooms
1/4 cup sliced onion
1/2 medium shallot, finely chopped
1 medium garlic clove, thinly sliced
2 teaspoons finely chopped cilantro stems plus 2 tablespoons coarsely chopped cilantro leaves, divided
1/2 cup canned pinto beans, drained
1 lime, halved
1 large egg
ADAPTATIONS MEAL MAP B
3 cups sliced mushrooms
1/2 cup sliced onion
1 medium shallot, finely chopped
1 1/2 medium garlic cloves, thinly sliced
4 teaspoons finely chopped cilantro stems plus 4 tablespoons coarsely chopped cilantro leaves, divided
ADAPTATIONS MEAL MAP C
4 ounces boneless New York strip steak, patted dry
1/4 teaspoon smoked paprika
Pinch crushed red pepper flakes
Sea salt and freshly ground black pepper
3 cups sliced mushrooms
1/2 cup sliced onion
1 medium shallot, finely chopped
1 1/2 medium garlic cloves, thinly sliced
4 teaspoons finely chopped cilantro stems plus 4 tablespoons coarsely chopped cilantro leaves, divided
2 large eggs
DIRECTIONS
- Season the steak with paprika, crushed red pepper flakes, and a pinch each of salt and black pepper. Set aside while you make the beans.
- Heat a medium saucepan over medium-low heat. Add 2 tablespoons water and the mushrooms, onion, shallot, garlic, and cilantro stems. Cook, stirring often, until softened, about 8 minutes. Add the beans and another 2 tablespoons water. Bring to a simmer and cook, stirring occasionally, until the beans are saucy, about 8 minutes more. Remove from the heat and stir in the cilantro leaves. Finely grate the zest from one of the lime halves into the beans, then squeeze in its juice. Season with salt and pepper. Cover to keep warm.
- Heat a dry skillet, preferably cast iron, over medium-high heat. Add the steak and remaining lime half and cook, undisturbed, 2 to 3 minutes, until the lime is nicely charred. Transfer the lime half to a cutting board. Turn the steak over and cook the other side 2 to 3 minutes more (or cook to your desired wellness). Transfer the steak to the cutting board.
- Turn off the heat, but leave the skillet on the hot burner. Crack the egg into the skillet. Cook sunny side up until the white is golden brown and crisp around the edges and the yolk is runny, about 2 minutes.
- Slice the steak against the grain. Place the beans and steak on a plate and top with the egg. Serve with the charred lime half for squeezing over.
