Scrumptious Argentine-Inspired Keto Brunch: Chimichurri Steak & Avocado Breakfast Boats

Allergens

Gluten, Dairy (optional)

Ingredients

• 6 large ripe avocados
• 2 lbs beef tenderloin, cut into bite
• sized cubes
• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• Salt and pepper to taste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 6 cherry tomatoes, halved
• 2 cups arugula, roughly chopped
• 4 large eggs
• 1/4 cup crumbled feta cheese (optional)
• Fresh cilantro and lime wedges for garnish

Instructions

1. Prepare the chimichurri sauce by combining parsley, garlic, olive oil, red wine vinegar, salt, and pepper in a blender or food processor. Blend until well combined and slightly chunky. Set aside to marinate steak.
2. Season beef cubes with cumin, smoked paprika, onion powder, salt, and pepper. Add the marinated chimichurri sauce and mix well to coat the beef evenly. Cover and refrigerate for at least 1 hour or overnight for enhanced flavor.
3. Preheat oven to 400°F (205°C). Bake the seasoned beef cubes on a lined baking sheet for 12 15 minutes, until cooked through. Remove from oven and set aside.
4. While the beef is cooking, slice each avocado in half lengthwise, remove the pit, and gently scoop out a small portion of the flesh to create a shallow boat. Dice the removed avocado flesh and mix with cherry tomatoes, arugula, and crumbled feta cheese (if using).
5. Fill each avocado boat with the diced mixture, then top with cooked beef cubes. Carefully transfer to serving plates.
6. Heat a non stick skillet over medium heat, and fry eggs to your preferred consistency. Place a fried egg on top of each steak stuffed avocado boat.
7. Garnish with fresh cilantro and lime wedges before serving.

Chef’s Insight

To add extra flavor and richness, drizzle chimichurri sauce over the stuffed avocado boats before serving.

Notes

Use ripe but firm avocados to ensure they hold their shape when used as boats.