Sizzling Steak and Eggs Power Plate

A hearty dish combining savory steak with fluffy eggs and vibrant sautéed vegetables, perfect for any meal of the day.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Breakfast, Brunch, Dinner

Cuisine: American

Calories: 500

Main Ingredients

1 lb flank steak or sirloin, sliced into strips Choose high-quality steak with good marbling for tenderness.
6 large eggs Whisk until fluffy for best texture.
1 ripe avocado, sliced Use ripe avocados for creaminess.
1/2 cup red onion, sliced Adds sweetness when sautéed.
1/2 cup green bell pepper, sliced Can replace with any bell pepper variety.
2 tbsp olive oil For sautéing vegetables.
1 tbsp butter For cooking eggs.
1 tsp garlic powder
1 tsp smoked paprika
to taste Salt & black pepper
1 tsp steak seasoning
optional shredded parmesan for avocado topping For added flavor.

Preparation

Season the steak by tossing the strips with garlic powder, smoked paprika, steak seasoning, salt, and pepper. Let rest for about 10 minutes.
Heat olive oil in a skillet over medium heat. Add the onions and green peppers, cooking until soft and slightly charred, around 5-7 minutes.

Cooking

Increase the heat to high and add the seasoned steak to the same pan. Sear for 3-4 minutes until browned and juicy.
In another pan, melt the butter over low heat. Whisk the eggs and pour them into the pan. Cook gently until fluffy, stirring often.

Plating

Serve the scrambled eggs alongside the steak with sautéed peppers and onions, topped with avocado slices.
Optionally, sprinkle parmesan on the avocado for added flavor.

Store in an airtight container for 3-4 days in the fridge. Freeze steak and veggies for up to 2 months.