Leftover Ribeye & Eggs

We love leftovers. We also have a policy against wasting 100% grass-fed ribeye – really any steak for that matter. So we turned the extra steak from Saturday night’s dinner into Sunday brunch.

Ingredients:  

• leftover grass-fed ribeye (or any other grass-fed steak)
• 2 minced garlic cloves
• 2 tablespoons of coconut aminos
• 1 cup sliced mushrooms
• 1/2 onion, diced
• 4 eggs
• butter
• coconut oil or other cooking fat
• hot sauce to taste (We like Vermont Maple Sriracha Verde Hot Sauce
• Salt and pepper to taste

Directions:

• Slice up the leftover steak.
• Heat oil in a skillet on medium heat.
• Sauté garlic until fragrant, approximately 1 minute.
• Add onions and sauté until soft. Then add mushrooms and finish cooking until almost fully cooked.
• While the veggies are cooking, beat eggs in a bowl until blended and season with salt and pepper.
• In a second skillet, heat butter over medium heat until hot.
• Add egg mixture and cook until it begins to set. Then, pull the eggs gently across the pan. Fold them and continue cooking until no liquid egg remains.
• When the vegetables are close to finished, add the sliced steak to heat it up.
• Serve the steak with eggs, and some more hot sauce to taste.