Description

This Vegetable, Steak and Eggs dish is a flavorful, nutrient-rich meal that brings together juicy seared steak, sautéed seasonal vegetables, and perfectly cooked eggs. It’s a wholesome and filling plate that’s great any time of day—ideal for fueling your morning or satisfying your evening cravings.

Ingredients

Units Scale

1 lb flank steak or sirloin steak

1 tbsp olive oil

Salt and pepper, to taste

1 tsp garlic powder

1/2 tsp smoked paprika (optional)

4 large eggs

2 tbsp butter (or oil for cooking eggs)

For the Veggies:

1 tbsp olive oil

1 red bell pepper, sliced

1 zucchini, chopped

1 cup mushrooms, sliced

1/2 red onion, sliced

1 clove garlic, minced

Salt and pepper, to taste

Optional: fresh parsley or hot sauce for garnish

Cook Mode Prevent your screen from going dark

Instructions

Season the steak: Pat steak dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
Cook the steak: Heat 1 tbsp olive oil in a skillet or on a griddle over medium-high heat. Sear the steak for 3–4 minutes per side (for medium-rare), or until desired doneness. Remove and let rest for 5 minutes, then slice thinly against the grain.
Sauté the vegetables: In the same pan, add 1 tbsp olive oil. Add peppers, zucchini, mushrooms, onion, and garlic. Cook for 6–8 minutes, stirring occasionally, until tender and slightly charred. Season to taste.
Cook the eggs: In a separate skillet, melt butter over medium heat. Cook eggs to your liking—sunny-side up, over-easy, or scrambled.
Assemble the plate: Divide the sautéed veggies between plates, top with sliced steak and eggs. Garnish with parsley or a drizzle of hot sauce if desired.

Notes

Use leftover grilled steak or change it up with chicken or tofu.
Add spinach, cherry tomatoes, or asparagus depending on what’s in season.
Great served with toast, roasted potatoes, or over a bed of rice or quinoa.