Prep Time: 30 minutes
Cook Time: 30 minutes
food processor (or blender)
cast iron skillet (regular saute pan will do in a pinch)
2 avocados, peeled and de-seeded
8-10 oz jar (drained) of roasted red peppers
2 tsp garlic powder
14 oz bison skirt steak (beef will work as well)
salt and pepper
1/2 tsp dried basil
1/2 tsp dried oregano
large yellow onion, peeled and sliced
red bell pepper, diced
8oz container mushrooms, sliced
eggs cooked to your preference
handful of fresh basil, chopped
1. Allow skirt steak to come to room temperature (about half an hour).
2. Add spread ingredients to food processor and blend. Refrigerate.
3. Heat cast iron skillet over medium heat. Sprinkle both sides of skirt steak with salt, pepper, dried basil and dried oregano.
4. Add cooking fat to skillet and cook steak for approximately 4 minutes per side or to your desired degree of doneness. Remove steak and cover with aluminum foil.
5. Add onions to cast iron (without cleaning) and sprinkle with more salt. Cover and cook onions, stirring occasionally until caramelized (about 6-8 minutes). Remove onions and set aside.
6. Add bell pepper and mushrooms to cast iron, sprinkle with salt and cover to cook down (about 3-5 minutes). Remove from heat.
7. Slice steak and combine with the caramelized onions, bell pepper and mushrooms. Stir well.
8. Cook eggs to preference and serve on top of hash along with fresh chopped basil and dollop of red pepper spread.
I store the hash (sans eggs and basil) in tupperware in the fridge, then cook eggs before serving myself a bowl. It lasts me about 4-6 servings.
Want to know how it tastes? Click HERE to see a review of this dish by my extremely critical (and extremely bald) friend, Jeremy.