Vegetable, Steak And Eggs Recipe

Name: Vegetable, Steak And Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef skirt steak or flank steak (1 pound); 1 teaspoon Montreal steak seasoning; 2 tablespoons butter or coconut oil, divided; 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices; 1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices; 1 medium sweet red pepper, chopped; 5 ounces fresh baby spinach (about 6 cups); 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 large eggs; 1/4 cup shredded Parmesan cheese

Servings: persons

1 beef skirt steak or flank steak (1 pound)
1 teaspoon Montreal steak seasoning
2 tablespoons butter or coconut oil, divided
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
1 medium sweet red pepper, chopped
5 ounces fresh baby spinach (about 6 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs
1/4 cup shredded Parmesan cheese

1
Rub steak with seasoning. Grill steak, covered, over medium-high heat or broil 3-4 in. from heat, 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0). Let stand 5 minutes.
2
Meanwhile, in a large non-stick skillet heat 1 tablespoon butter over medium-high heat. Saute zucchini, squash and red pepper until crisp-tender, 5-7 minutes. Add spinach, salt and pepper; cook and stir until wilted, 2 minutes. Divide among four plates; keep warm.
3
In the same skillet, heat remaining butter. Break eggs, one at a time, into pan; reduce heat to low. Cook to desired doneness. Thinly slice steak across the grain; serve over vegetables. Top with egg and cheese.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 beef skirt steak or flank steak (1 pound), 1 teaspoon Montreal steak seasoning, 2 tablespoons butter or coconut oil, divided, 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices, and more.

Yes, Vegetable, Steak And Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable, Steak And Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions