Paleo steak with sautéed kale and almonds recipe

Pete Evans' paleo steak with sauteed kale and almonds
Pete Evans' paleo steak with sauteed kale and almonds Photo: Pete Evans

As a kid I remember thinking how weird it was that farmers always ate steak and eggs for breakfast. Fast-forward 30-odd years and here I am eating just like the farmers did, though with some extra green veg and nuts. This recipe comes from my dear friend and personal trainer Mike Campbell, a Kiwi who has written a wonderful book called Alpha Male and is known for eating 52 different meats over 52 weeks!


4 x 200g grass-fed sirloin steaks

3 tbsp coconut oil

3 cloves garlic, minced

300g kale (about 1 bunch), stalks removed, leaves torn

4 eggs

80g activated almonds, roasted and chopped (or flaked almonds, toasted)


  1. Remove the steaks from the refrigerator at least 15 minutes before cooking so they are at room temperature. Heat a large frying pan over high heat or pre-heat an outdoor barbeque to high.
  2. Coat the steaks with a little coconut oil and season with sea salt and freshly cracked black pepper. Put the meat in the hot pan, and cook on one side for 2 minutes, or until golden, then flip the meat over and cook for another 2 minutes, until golden (medium-rare). Remove from the heat and place the meat on a tray or plate, covered with aluminum foil. Allow the steaks to rest for 4–6 minutes and keep warm. Once the steaks are rested, re-heat the steaks quickly by placing them back on the grill for 1 minute on each side.
  3. Meanwhile, heat a nonstick frying pan or the flattop of a barbeque with 1 tablespoon of oil over medium heat. Crack the eggs into the pan and cook for 2–3 minutes or cooked to your liking. Season the eggs with seasalt and freshly cracked pepper. Slide the eggs onto a plate and set aside to keep them warm.
  4. Wipe the pan clean with a kitchen towel; then heat the frying pan with the remaining tablespoon of oil over medium heat. Add the garlic and cook for 20 seconds until softened and fragrant. Toss through the kale and sauté for 1 minute then add 3 tablespoons of water and continue to cook for 3–4 minutes, stirring occasionally, until the kale is slightly wilted and cooked through. Toss the almonds through and season with sea salt and freshly cracked pepper.
  5. To serve, divide the kale and almonds onto 4 serving plates, top with a steak and then the fried egg. Serve.