Servings: 4 servings
Calories: 522kcal
Ingredients
- 4 thin sirloin or rump steaks about 6 ounces each
- 1 teaspoon fine salt divided
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons butter divided
- 3 cloves garlic thinly sliced
- 4 cups riced cauliflower
- 1 tablespoon olive oil
- 4 large eggs
- 1 tablespoon chopped fresh parsley
Instructions
- Pat the steaks dry and season with most of the salt and the pepper.
- Melt 1 tablespoon of butter in a skillet over medium heat. Add the garlic and cook for 1 minute, then add the cauliflower rice and a pinch of salt. Cook, stirring, for 5 to 6 minutes until tender and dry. Keep warm.
- Heat the olive oil in a large cast-iron skillet over high heat until shimmering. Sear the steaks 2 to 3 minutes per side for medium. Move them to plates and let them rest.
- Lower the heat to medium and add the remaining butter to the steak pan. Crack in the eggs and fry, spooning the butter over the whites, until the whites are set and the yolks still runny, about 3 minutes.
- Slide one egg on top of each steak. Sprinkle with parsley and the last pinch of salt and serve with the garlic cauliflower rice.
Notes
Brazilian bife à cavalo uses a thin steak, about half an inch thick, so it cooks in minutes. Frying the eggs in the steak pan picks up all the browned beef flavor. If you prefer firmer yolks, cover the pan for the last minute.
Chef's Tip: Pound thicker steaks between sheets of plastic wrap to an even 1/2 inch. They will cook evenly and be more tender.
Keto Swap: The usual plate has white rice, beans and French fries. Garlic cauliflower rice replaces all three and catches the runny yolk just as well.
Success Tip: For a hearty breakfast-for-dinner, add a few slices of sautéed tomato and avocado on the side.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 522kcal | Protein: 43g | Fat: 36g | Fiber: 2.3g
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