Go Back

Steak & Eggs Power Bowl

A hearty breakfast bowl featuring perfectly seared steak, sunny-side-up eggs, creamy avocado, and fresh arugula, perfect for energizing your day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece steak striploin or ribeye Choose a cut with good marbling for tenderness and flavor.
  • 2 pieces eggs Sunny-side-up for creamy texture.
  • 1 piece avocado, sliced Pick one that yields slightly when pressed.
  • 2 cups fresh arugula Can substitute with other greens.
  • 1/4 cup feta cheese Substitute with dairy-free feta for a vegan option.
  • 2 tablespoons olive oil For rubbing on steak and dressing the salad.
  • to taste Salt
  • to taste Black pepper
  • 1 teaspoon garlic powder
  • to taste Chili flakes For a touch of heat.
  • 1 tablespoon Butter For searing the steak.

Method
 

Preparation
  1. Rub the steak with olive oil, salt, pepper, and garlic powder.
  2. Heat a skillet over medium-high heat and add butter.
Cooking
  1. Sear the steak for about 4-5 minutes on each side until charred.
  2. After cooking, let the steak rest.
  3. In the same pan, cook sunny-side-up eggs for about 3 minutes until whites are set and yolks are runny.
Assembly
  1. In a mixing bowl, toss the arugula with feta, a splash of olive oil, and black pepper.
  2. Slice the rested steak against the grain.
  3. Plate the steak alongside the eggs, avocado slices, and arugula salad.
  4. Sprinkle with chili flakes for added color and warmth.

Notes

This dish holds up well in the fridge for up to 3 days. For longer storage, freeze components separately. Enhance flavor by marinating the steak overnight.