Go Back

Savory Steak and Eggs Power Bowl

A delightful dish that combines juicy steak, sunny-side-up eggs, and fresh arugula, creating a perfect brunch option.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Brunch, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Bowl
  • 1 piece steak striploin or ribeye Choose well-marbled for best flavor.
  • 2 large eggs Cook sunny-side-up for creamy yolks.
  • 1 piece avocado, sliced Adds creaminess.
  • 2 cups fresh arugula Adds peppery freshness.
  • 1/4 cup feta cheese For a salty tang; can substitute with nut-based cheese for dairy-free.
For the Marinade and Cooking
  • 2 tbsp olive oil For marinating and salad dressing.
  • to taste salt
  • to taste black pepper
  • 1/2 tsp garlic powder
  • to taste chili flakes For heat.
  • 1 tbsp butter For searing the steak.

Method
 

Marinate the Steak
  1. Rub the steak with olive oil, salt, black pepper, and garlic powder. Let it marinate for at least 30 minutes.
Sear the Steak
  1. Heat a skillet over medium-high heat, add butter, and sear the steak until crispy on the outside and cooked to your liking inside.
Cook the Eggs
  1. In a separate pan, cook sunny-side-up eggs until the whites are set and yolks remain golden.
Prepare the Salad
  1. Toss arugula with feta, olive oil, and black pepper in a bowl.
Plate the Dish
  1. Slice the steak against the grain and arrange it on a plate alongside the eggs and sliced avocado.

Notes

Serve with crispy roasted potatoes or a light fruit salad. For a gourmet touch, marinate steak overnight for richer flavors. Store leftovers in the fridge for up to three days. Reheat using a skillet to maintain crispiness.