Kevin’s Natural Foods Peppercorn Steak Tips
1 TBSP preferred cooking oil
1 cup sliced mini sweet peppers
3 scallions, chopped, divide white from green
Kevin’s steak seasoning
1/2 TBSP fresh lime juice
2 extra large avocados
Crumbled cheese of choice, optional
Garnish: Lime Slices
Heat oven to 400°F.
Break the beef strips apart by massaging the pouch before opening. Cut open pouch, thoroughly drain beef broth, and discard. Cut larger pieces of beef into strips.
Heat skillet, over Medium High until extremely hot. Add 1 TBSP of your preferred cooking oil. Add sweet peppers and scallion whites, stir constantly, and cook for 1 minute.
Add steak strip, and sear until brown, about 1 minute. Turn beef over, add 1/2 tsp steak seasoning, lime juice, and peppercorn sauce, and simmer, on low, for 45 seconds. Remove from heat, and transfer peppercorn steak to a bowl.
Increase spicy heat level by increasing crushed red pepper flakes to taste.
Cut avocado in half but do not peel. Scoop about 2 TBSP avocado meat to make room for the steak. Arrange about 1/4 cup steak into each avocado half. The remaining steak can be added right before serving. With a spoon press a well for the egg. Crack an egg into each well.
Scrapped avocado can be made into guacamole for a topping.
Bake the steak and egg stuffed avocado for 12-16 minutes, or until eggs have set to desired texture.
To serve, place one baked avocado on each plate. Add remaining steak. Sprinkle steak and eggs with Kevin’s steak seasoning, chopped cilantro, scallion greens, and cheese. Garnish with lime slices and sprouts.