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Steak & Eggs Power Plate

A protein-packed classic American breakfast featuring savory steak, fluffy eggs, and creamy avocado, perfect for a fulfilling meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak or sirloin, sliced into strips Opt for cuts with good marbling for tenderness.
  • 6 large eggs Can use egg substitutes for a lighter option.
  • 1 ripe avocado, sliced Look for firm avocados that yield slightly to pressure.
  • 1/2 medium red onion, sliced
  • 1/2 medium green bell pepper, sliced
  • 2 tbsp olive oil
  • 1 tbsp butter Can substitute with an olive oil blend for a dairy-free choice.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Salt & black pepper, to taste Be cautious not to over-season.
  • 1 tsp steak seasoning A unique steak seasoning blend can enhance the dish.
  • Optional: shredded parmesan for avocado topping

Method
 

Preparation
  1. Toss the steak strips with garlic powder, smoked paprika, steak seasoning, salt, and pepper. Let them sit for 10 minutes.
  2. Heat olive oil in a skillet over medium heat. Add the sliced onions and green peppers, stirring until soft and slightly charred.
Cooking
  1. Add the seasoned steak strips to the same skillet. Sear over high heat for 3–4 minutes until browned and juicy.
  2. In another pan, melt butter on low heat. Whisk the eggs together and cook gently, stirring until fluffy.
Plating
  1. On a plate, arrange the scrambled eggs, sautéed steak, and fresh avocado slices. Sprinkle the avocado with parmesan, salt, and pepper for added flair.

Notes

The dish keeps well in the fridge for about 3 days in an airtight container. For longer storage, freeze portions for up to a month. When reheating, use a skillet on low heat for best results. Consider marinating the steak for enhanced flavor.