Directions
- 1Scrub three medium russet potatoes and cube them.
- 2Soak potatoes in ice cold water for 30 minutes to remove starch and make them crispy. Pat dry.
- 3Toss potatoes with olive oil, salt, pepper, paprika, and taco seasoning; bake at 400 degrees for 35 minutes or until desired crispiness.
- 4Season 32 ounces of top sirloin with salt and pepper.
- 5Sear steak on a griddle for three minutes on each side, then air fry at 400 until internal temperature reaches 135 degrees.
- 6Fry ten eggs, keeping the yolk runny.
- 7Cut the cooked steak into 80-gram portions.
- 8In a food processor, reduce the fat cheddar to shreds. Add to steak with taco seasoning, melt down, and portion into 5 servings.
- 9Assemble bowls with potatoes, steak, eggs, pico de gallo, and nacho cheese.
Ingredients
- 32 oz Top round steak
- 3 medium russet potatoes
- 80 g Reduced fat cheddar
- 6 tbsp Nacho cheese
- 1 Pico de gallo
- 10 eggs
- 1 Taco seasoning
- 1 paprika
- 1 salt
- 1 pepper
- 1 olive oil
- 300 g Nonfat Greek yogurt
- 3 Garlic cloves
- 1 Lime
- 2 tbsp Fire sauce
- 50 g Chipotle in adobo
- 3 tbsp Ranch seasoning
- 50 ml Fat-free milk
Equipment
knifecutting boardlarge bowlpaper towelsbaking sheetgriddleair fryerfood processor
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