And Cold, Snowy, Not-so-Lazy Mondays

So the 10 inches of snow from yesterday morning, has become 17 inches as of this morning. As you can imagine, this made getting Pixie to pre-school, and myself to work, an adventure. Getting out of our driveway, and then our neighborhood, was the most adventerous part. Pixie laughed the entire time, because apparently the bumpy ride was fun.
Knowing that my drive home from work would be only slightly less complicated, I decided to fall back on a simple, old (and naturally Paleo) favorite: Steak and Eggs.
I know what you're thinking; so get that image of a 24 ounce, greasy, fatty steak (that you need a chainsaw to dismember) and fried eggs out of your head.
I chose lean, grass fed cuts of sirloin beef for this meal. They still have a couple lines of fat running through them, and that is ok, as it mostly cooks down and adds flavor. There are many ways to season your steaks, from marinades, to dry rubs, to simple salt and pepper. You can really do whatever you prefer here, but I dont recommend a whole ton of seasoning, as your steaks should speak for themselves (and are flavored perfectly by runny egg yolk). I simply seasoned mine with salt, pepper, garlic and onion powder, on both sides. I let that rest while my grill pre-heated....Now, as you might imagine, I am not trudging through 17 inches of snow to get to the big gas grill outside (which I would then have to brush snow off of and blah blah blah). So, huzzah for the George Foreman indoor grill (really its a brilliant idea, I cant belive no one thought of it sooner)!
Once the grill was warmed up (on the med-hi setting) I slapped the steaks on. As you can tell from my pictures, these are not thick steaks, and I tend to like mine done medium, so they didnt stay on the grill long. About 3-4 minutes total (since the indoor grill does both sides at once).
While the meat was sizzling away, I cracked my eggs into a pan that I had lightly sprayed with olive oil. I was doing 3 eggs, so one, medium skillet was sufficient to hold them all. Hubby doesn't like runny yolks, so I broke his before flipping. Now I have a confession to make; I am a despicable egg flipper. I am ashamed of it. My father had this beautiful technique where, with just a flick of the wrist, he could flip all the eggs in the pan perfectly over to the other side. I have tried that, multiple times, it is always a big mess. So...I must make do with a large spatula, flipping each egg individually, as carefully as I can. I have to be extra cautious with my egg, as I want my runny yolk intact. If you're frying eggs on medium to med-hi heat, they should be done at the same time as your steaks.
Slide the steak onto a plate; put the eggs down gently slightly-on-top-of, slightly-next-to your steak, and nom it up! You can add steak sauce, hot sauce, or whatever else you want to your dish. You can even add some sides if you feel the need for a more balanced meal (Jicama Home Fries could be fantabulous). I was quite happy to eat just my protein, although I did later have some ice cold grapes for dessert.

You could also poach your eggs, to eliminate the fat of frying with the olive oil. Or scramble them, hard boil them....whatever floats your boat.

On a side note, remember yesterday's Italian Skillet? My husband had the brilliant idea this morning to heat up some of the leftovers and put a (fried) egg on top for breakfast. According to him, it was excellent! Very nice way to change it up with leftovers, thanks love.

Steak and (Fried) Eggs
Ingredients:
2 Steaks of choice - Ribeye, Sirloin and Strip are all nice cuts
Salt
Pepper
Garlic Powder
Onion Powder
4 Large Eggs

Directions:
Season steaks on each side, with as much salt, pepper, onion and garlic powder as you like.
Grill 4 minutes on one side, flip, and grill another 2-3 minutes (for medium steaks). The thicker the steak, the longer on each side.
While steaks are grilling, lightly spray a pan large enough to fit all eggs with olive oil. Crack eggs into pan and cook over medium-high heat 3-4 minutes. Gently flip the eggs with a large spatula, careful to keep yolks intact. Cook another 3 minutes, until whites are no longer runny.
Place steak on a plate, place eggs slightly-on-top-of and slightly-next-to your steak.
They are good to eat just like this!
If you must have steak sauce, I recommend Heinz 57, as it tastes amazing with eggs! You can also use Frank's Red Hot, or Cholula Hot sauce.

*Note: You can prepare your eggs however you would like, but I feel fried is the best!