Description
This vegetable, steak, and eggs skillet is a delicious and balanced way to start the day. Tender steak, sautéed veggies, and perfectly cooked eggs come together in one skillet for a hearty, high-protein meal that’s great for breakfast, brunch, or even dinner!
Ingredients
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3/4 lb flank steak or sirloin, thinly sliced
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Salt and pepper, to taste
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1 teaspoon garlic powder
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1 tablespoon olive oil or butter
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 small zucchini, sliced into half-moons
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1/2 small red onion, sliced
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2 cups baby spinach (optional)
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4 large eggs
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Fresh parsley or chives, for garnish (optional)
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Hot sauce or avocado, for serving (optional)
Instructions
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Season the steak: Sprinkle sliced steak with salt, pepper, and garlic powder.
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Cook the veggies: Heat olive oil in a large skillet over medium-high heat. Add bell peppers, zucchini, and onion. Sauté for 5–7 minutes, or until tender and slightly caramelized. Add spinach and cook just until wilted. Remove vegetables and set aside.
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Sear the steak: In the same skillet, add steak slices. Sear for 1–2 minutes per side until browned but still tender. Remove from pan and keep warm.
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Cook the eggs: Crack eggs into the skillet and cook to your liking — sunny side up, over-easy, or scrambled.
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Assemble and serve: Divide the veggies and steak between plates, top with eggs, and garnish with fresh herbs. Add hot sauce or sliced avocado if you like.
Notes
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Great for meal prep — just cook everything ahead except the eggs.
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Use sweet potatoes or mushrooms if you want extra veggie power.
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Can be made in a cast iron skillet or on a griddle (like the Blackstone).