Garlic Steak Bites with Soft-Boiled Eggs and Avocado

Instructions

Step 1. Bring a saucepan of water to a gentle boil. Carefully add the eggs and cook for 7–8 minutes for jammy centers.

Step 2. Transfer the eggs to an ice bath and let cool for 5 minutes. Peel and halve.

Step 3. In a bowl, season the steak cubes with paprika, garlic powder, salt, black pepper, and Worcestershire sauce.

Step 4. Heat olive oil in a large skillet over medium-high heat.

Step 5. Add the steak cubes in a single layer and sear for 2–3 minutes per side until browned and cooked to your desired doneness.

Step 6. Reduce the heat slightly and add butter and minced garlic.

Step 7. Toss the steak bites for 1–2 minutes until coated in the garlic butter and fragrant.

Step 8. Remove from heat and sprinkle with chopped parsley.

Step 9. In a medium bowl, combine diced avocado, olive oil, lemon juice, salt, black pepper, and parsley. Toss gently to coat.

Step 10. Arrange the garlic steak bites, avocado salad, and halved eggs on serving plates.

Step 11. Season the eggs with a light sprinkle of salt, black pepper, and paprika.

Step 12. Garnish the entire dish with additional parsley and serve immediately.

Storage and Reheating Tips

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

Avocado is best prepared fresh before serving to prevent browning.

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

Soft-boiled eggs are best enjoyed fresh but can be refrigerated for up to 2 days.

For meal prep, store the avocado whole and dice it just before serving.

Avoid overcooking the steak during reheating to maintain its tenderness and juiciness.