Should you find yourself in a chilly cabin with a wood stove and a few cast iron skillets, nothing beats a steak scramble for breakfast. Follow this recipe to make a hearty meal on your next cabin trip.
Ingredients:
- 1 lb. steak, sliced into strips
- 8 eggs, whisked
- 2 cups spinach
- 1 cup mushrooms, sliced
- 1 bell pepper, sliced
- 1/2 cup onion, diced
- 2 jalapenos, diced
- 1 tomato
- 1 avocado
- 1/2 stick butter
1. Make your fire.
The beauty of old wood stoves is the way they retain heat in their walls. If the ceiling of the stove is large enough, it makes a fine cooking surface for cast iron skillets. That heat will take a while to build, so you’ll want to have a good fire rolling for an hour or more before you plan to start cooking.
2. Place your skillets on the stove empty to allow them to heat.
Cast iron works much like the stove, it will take a while for them to heat, but once they do, they are great a maintaining a consistent temperature. Go ahead and have your skillets on the stove as your fire is getting itself squared away so that the heat can travel to the skillets and get them up to a good cooking temperature.
3. Prepare your ingredients.
While the fire is doing its thing, go ahead and slice, dice, and prep all the parts of the meal.
4. Butter your skillet for the veggies.
What’s not to love about butter in a skillet?
5. Cook onions and jalapenos.
We want the onions to caramelize a bit, so drop them into the hot butter with the jalapenos and brown them first.
6. Add the bell pepper, mushrooms, spinach and eggs.
Once the onions have cooked down a bit, add the rest of the veggies as they will cook a bit faster. Once the peppers begin to brown and the spinach starts to wilt, its time to add your eggs. Pour your whisked eggs over the top of the veggies. Depending on the heat in the skillet, the eggs may cook quickly, so have your scrambling tool at the ready!
7. Cook the steak.
In your second and still empty hot skillet, drop some more butter in the pan quickly followed by the steak. This will cook quite fast; you’re just looking for a medium rare sear. Maybe 60-90 seconds on one side and then flip them over and cook the other side. Dont forget to give your eggs and veggies another scramble or two while the steak is cooking.
8. Get it plated.
Like we said before, those skillets will hold a lot of heat, so once you’re happy with the cook, get the food out of there and onto plates quickly. No one wants well done steak – at least no one we know.
9. Add sliced tomato and avocado.
It looks good and adds a fruit and healthy fats to the dish. Your mother would be proud and yes, scientifically speaking, a tomato is a fruit.
10. Season to taste and enjoy.
Tried and true salt and pepper work well here, but if you’re feeling a little more adventurous, we like a little garlic powder and Cavendar’s Greek seasoning.
