For the hash1 top round london broil
1 red bell pepper, diced
1 large yellow onion, peeled and sliced
1 container of mushrooms, sliced
handful of fresh basil
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper, to taste
For the spread
2 avocados, peeled and cored
8-10oz roasted red peppers, from a jar (drained)
2 teaspoons garlic powder
salt, to taste
Instructions
First make your roasted red pepper avocado spread. Place all ingredients in a food processor. Blend. Place in bowl to refrigerate to chill.
While the skillet is heating up, salt and pepper both sides of your steak and press dried basil and oregano into the steak. Wait for the skillet to get super hot.
Place steak in skillet and cook on both sides for 3 minutes (medium rare) or until cooked through to your preference.
Once steak is done, place on cooking board to rest and cover.
Add your onions directly to the leftover steak fat with a sprinkle of salt and cover to help cook down, mixing around at times to make sure the onions don’t burn.
Once your onions are caramelized, 6-8 minutes, remove and place in bowl.
Now add your red bell pepper and mushrooms, add a bit more salt and cover to let cook down for 3-5 minutes.
Once your veggies are done cooking, thinly slice your steak (or chop) and add to your pan, along with onions and mix together.
Top with fresh basil.
2 avocados, peeled and cored
8-10oz roasted red peppers, from a jar (drained)
2 teaspoons garlic powder
salt, to taste
InstructionsFirst make your roasted red pepper avocado spread. Place all ingredients in a food processor. Blend. Place in bowl to refrigerate to chill.
While the skillet is heating up, salt and pepper both sides of your steak and press dried basil and oregano into the steak. Wait for the skillet to get super hot.
Place steak in skillet and cook on both sides for 3 minutes (medium rare) or until cooked through to your preference.
Once steak is done, place on cooking board to rest and cover.
Add your onions directly to the leftover steak fat with a sprinkle of salt and cover to help cook down, mixing around at times to make sure the onions don’t burn.
Once your onions are caramelized, 6-8 minutes, remove and place in bowl.
Now add your red bell pepper and mushrooms, add a bit more salt and cover to let cook down for 3-5 minutes.
Once your veggies are done cooking, thinly slice your steak (or chop) and add to your pan, along with onions and mix together.Top with fresh basil.
Notes:
J said that this was the most delicious thing I've ever made and was excited that we had some leftovers. This made a ton of spread and now I'm not sure what to do with it. I probably could have halved the recipe and been more than ok.
I was also nervous cooking a top round London broil because I had read online it isn't the best cut of meat, but searing each side on high heat and then letting it continue to cook with the residual heat under the aluminum foil worked out perfectly.The whole meal took me an hour start to finish including my trip to the store to get the meat and was less than $20. Couldn't be happier.
Source:
http://paleomg.com/steak-hash-red-pepper-avocado-spread/
I was also nervous cooking a top round London broil because I had read online it isn't the best cut of meat, but searing each side on high heat and then letting it continue to cook with the residual heat under the aluminum foil worked out perfectly.The whole meal took me an hour start to finish including my trip to the store to get the meat and was less than $20. Couldn't be happier.
Source:
http://paleomg.com/steak-hash-red-pepper-avocado-spread/
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