Instructions

• 1

  Heat oven to 400°F.

• 2

  Break the beef strips apart by massaging the pouch before opening. Cut open pouch, thoroughly drain beef broth, and discard. Cut larger pieces of beef into strips.

• 3

  Heat skillet, over Medium High until extremely hot. Add 1 TBSP of your preferred cooking oil. Add sweet peppers and scallion whites, stir constantly, and cook for 1 minute.

• 4

  4 Add steak strip, and sear until brown, about 1 minute. Turn beef over, add 1/2 tsp steak seasoning, lime juice, and peppercorn sauce, and simmer, on low, for 45 seconds. Remove from heat, and transfer peppercorn steak to a bowl.

  Increase spicy heat level by increasing crushed red pepper flakes to taste.

• 5

  Cut avocado in half but do not peel. Scoop about 2 TBSP avocado meat to make room for the steak. Arrange about 1/4 cup steak into each avocado half. The remaining steak can be added right before serving. With a spoon press a well for the egg. Crack an egg into each well.

  Scrapped avocado can be made into guacamole for a topping.

• 6

  Bake the steak and egg stuffed avocado for 12-16 minutes, or until eggs have set to desired texture.

• 7

  To serve, place one baked avocado on each plate. Add remaining steak. Sprinkle steak and eggs with Kevin’s steak seasoning, chopped cilantro, scallion greens, and cheese. Garnish with lime slices and sprouts.