easy steak + eggs
Brunch is my favorite meal. I've always been a savory brunch person — hashes and eggs Benedict all the way.
But one dish that I never order at brunch? Steak and eggs. Mostly because 1) it always seemed like the "boring" option and 2) 99% of the restaurants I'm eating brunch at are not using grass-fed beef.
Steak and eggs is a great combo, though, so I figured I'd make it myself.
The result? A dish I'll be making over and over again.
So whether you're making brunch for yourself (or you and your boo!), want a hearty breakfast, or craving breakfast for dinner, this dish is perfect. It's packed with protein and veggies, and best of all, only takes 1 pan.
What more can you ask for (except maybe a mimosa on the side)?
Easy 1-Pan Steak & Eggs
serves 2 | time: 20 minutes | Paleo, gluten free
1 x 6 oz flat iron steak (I used 100% grass-fed steak from ButcherBox)
2 eggs (I used 2 local cage free eggs from Chestnut Farms)
4 cups organic spinach
1-2 slices sugar-free bacon (also from ButcherBox — click here to get $20 off + FREE bacon in your 1st box!)
1 cup chopped sweet potatoes or squash (low carb option: replace this with 1 cup cauliflower and/or broccoli)
1 organic pepper, chopped, or 1/2 cup already chopped organic peppers (I used the frozen ones from Whole Foods)
1/4 onion, chopped
Salt, pepper, paprika, and cayenne, to taste
Take the steak out of the fridge about 15 minutes before you start cooking and season both sides with salt and pepper.
Cut the bacon into 1-inch slides. In a hot pan on high heat, fry the bacon until crispy. Place the bacon on a plate with paper towels on it to drain.
Pour some of the bacon grease out into a heat-safe bowl but leave enough to coat the bottom of the pan.
Heat the pan back up and cook the steaks for 3-4 minutes on each side.
Remove from heat and place in a separate plate.
In the same pan, pour in the chopped sweet potatoes/squash, pepper, and onion.
Cook for 5-7 minutes, or until crispy. Add in the spinach and cook for an additional 1-2 minutes, or until wilted. Season with salt, pepper, paprika, and cayenne, to taste.
Remove from pan and set in a separate plate.
If necessary, pour some bacon grease back into the pan. When the pan is hot, crack 2 eggs in and cook on medium heat until the whites solidify but the yolks are still runny (about 3 minutes).
Slice the steak against the grain.
In a plate, add a scoop of the vegetable hash, 1/2 of the sliced steak, and 1 egg. Sprinkle 1/2 the bacon on top of the hash. Add more salt, pepper, or red pepper flakes to taste if you want, and enjoy!
Note: This would also taste great with gluten free toast and/or avocado on the side if you wanted to make a heartier meal!