My steak stack is a favourite of ours to have when watching Friday night Footy! It is a quick and tasty meal and can also be served up as a steak sandwich!
Steak Stack
Ingredients
(serves 2)
- 2 x 200g rump steaks
- 2 T coconut oil
- 2 handfuls spinach
- 2 eggs
- 4 slices bacon
- 1 brown onion
- 1 Beetroot cut into discs and roasted
- 1/2 sweet potato cut into discs and roasted
- 2 slices fresh pineapple
- 8 cherry tomatoes cut in half
Preparation
Slice beetroot and sweet potato into discs, place on tray and roast in oven at 180°C / 350°F / Gas Mark 4 for 30 – 45 mins
Method
Heat a large pan over high heat with coconut oil, sear steak for 3 mins without moving the steak (to form a crust). Turn and cook for another 3 mins for medium rare. Remove from pan and let steak rest.
Cook bacon and eggs in the same pan as you cooked the steak, this will add extra flavour. I like my bacon crispy and my eggs soft.
Serving Suggestions
On each plate place a handful of spinach leaves, layer with steak, pineapple, roasted sweet potato & beetroot discs, bacon, onions, cherry tomatoes and eggs. Top with your favourite spicy sauce!
Final Thoughts
I hope you enjoy this quick and healthy meal! Leave me a comment below and let me know how it turns out and if you made any substitutions. I love hearing from you.
Be Well
xx
