Steak for breakfast! What makes it so tasty is the added element of pesto. It brings a level of freshness that doesn’t leave you feeling heavy after eating it.
Farmer’s Market season is here! Springtime in Atlanta not only brings beautiful flowers blooming everywhere but it also means open air markets are available all around town!
My first market visit this season was Tucker Farmer’s Market. There were over twenty vendors with live music filling the air. The sun was out and starting to set with temperatures in the 70’s. I love this time of year!
I purchased some garden grown romaine, along with purple spring onions, pimento cheese with bacon, (a southern classic), almond butter with maple caramel & some grass fed black angus beef sirloins. I left with ideas floating around my head with what to do with it all! I came home and sliced some apples to spread my almond butter onto & grabbed some glutino crackers for my pimento cheese try outs. I was in heaven… Then I took the pup for a walk. Perfect night.
The next morning I decided to make steak & eggs for brunch!
I put together the ingredients to make a spring onion pesto which went over our perfectly cooked steaks. I made scrambled eggs with the pimento cheese & made a poppy seed dressing for the romaine. Great to have before a day filled of activities.
I started by turning the oven on to 200 as instructed by Fred who owns Wagon Wheel Ranch. (he sold me the steaks) I put my cast iron skillet on med-high heat and let my steaks come to room temp. I seasoned the steaks with salt and pepper & added a little olive oil to the pan & listened closely to the searing sound which I passionately love to hear. Once I had a good sear on one side I put the skillet in the oven & waited until I had an internal temp of 130 to give me med-rare. Perfection!
Then I made a wonderful spring onion pesto to serve on top of our steaks. So simple & healthy, not to mention delicious!
I truly believe in universe connection, in other words, everything happens for a reason. While I was strolling the market, I ran into a group of people that were affiliated with a wellness center & one of them came up to me & asked if I believe in chiropractic care. I absolutely do, I have a firm belief in keeping a strong posture to keep the spinal cord in check, thats how the energy & function from our brains connect to all other parts of our bodies. I’m on a mission to better my health in so many ways & what better way to share my journey!
- 4 medium spring onions
- 1 clove of garlic
- 1 lemon, zested & juiced
- 1/2 cup toasted raw walnuts
- 8 to 10 leaves basil
- pinch of salt & pepper
- 1/4 cup EVOO
- Toast the Walnuts in small skillet
- Once cooled add to food processor & pulse a few times
- Add the rest of the ingredients up to the oil
- Start by adding enough oil to blend together & with the processor running slowly add more oil until it reaches the desired consistency.