Garlic Butter Steak Bites with Avocado and Jammy Eggs

Instructions

Step 1: Bring a saucepan of water to a boil.

Step 2: Carefully add the eggs and cook for 7–8 minutes for jammy centers.

Step 3: Transfer the eggs to an ice bath and cool for 5 minutes before peeling and halving.

Step 4: In a bowl, season the steak cubes with paprika, garlic powder, onion powder, salt, and black pepper.

Step 5: Heat the olive oil in a large skillet over high heat.

Step 6: Add the steak cubes in a single layer and sear for 2–3 minutes per side until deeply browned.

Step 7: Reduce the heat to medium and add the butter and minced garlic.

Step 8: Stir continuously for 1 minute until the garlic becomes fragrant and coats the steak.

Step 9: Remove the skillet from the heat and sprinkle the steak bites with chopped parsley.

Step 10: In a medium bowl, combine the diced avocado, lemon juice, olive oil, parsley, salt, and black pepper.

Step 11: Gently toss the avocado mixture until evenly coated.

Step 12: Arrange the avocado salad on serving plates.

Step 13: Add the garlic butter steak bites beside the avocado.

Step 14: Place the halved jammy eggs alongside the steak.

Step 15: Season the eggs lightly with salt, black pepper, and paprika.

Step 16: Garnish the entire plate with fresh parsley.

Step 17: Serve immediately while the steak is warm.

Storage and Reheating Tips

Store steak bites and eggs separately in airtight containers in the refrigerator for up to 3 days.

Avocado is best prepared fresh and should not be stored after mixing for extended periods.

Reheat steak bites in a skillet over medium heat for 2–3 minutes until warmed through.

Jammy eggs can be refrigerated for up to 2 days and served chilled or at room temperature.

Avoid freezing the avocado salad, as the texture will deteriorate after thawing.

For meal prep, prepare the steak and eggs ahead of time and add freshly diced avocado just before serving.