Instructions
Step 1. Pat the steaks dry with paper towels and rub them with olive oil.
Step 2. Season both sides of the steaks with garlic powder, smoked paprika, salt, and black pepper.
Step 3. Heat a cast-iron skillet or grill pan over medium-high heat.
Step 4. Cook the steaks for 4–5 minutes per side for medium-rare, or to your desired doneness.
Step 5. Transfer the steaks to a plate and let them rest for 5–10 minutes.
Step 6. While the steaks rest, heat olive oil in a large skillet over medium heat.
Step 7. Add the diced potatoes and cook for 10 minutes, stirring occasionally.
Step 8. Add the bell peppers, onion, garlic powder, paprika, salt, and black pepper.
Step 9. Continue cooking for another 8–10 minutes until the potatoes are golden brown and tender.
Step 10. In a separate skillet, melt the butter over medium heat.
Step 11. Crack the eggs into the skillet and cook until the whites are set and the yolks remain runny, or cook to your preferred doneness.
Step 12. Season the eggs with salt and black pepper.
Step 13. Slice the rested steaks against the grain.
Step 14. Arrange the steak, eggs, and breakfast potatoes on serving plates.
Step 15. Sprinkle with fresh parsley and red pepper flakes.
Step 16. Serve immediately while hot.
Storage and Reheating Tips
Store leftover steak, eggs, and potatoes separately in airtight containers in the refrigerator for up to 3 days.
Reheat steak gently in a skillet over low heat to prevent overcooking.
Warm the potatoes in a skillet or air fryer to restore their crisp texture.
Eggs are best enjoyed fresh but can be reheated briefly in the microwave if necessary.
For the best flavor and texture, prepare the eggs fresh when serving leftovers.
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