Steak and Eggs Power Bowl

Instructions

Step 1: Pat the steak dry with paper towels.

Step 2: Rub the steak with olive oil, garlic powder, paprika, onion powder, salt, and black pepper.

Step 3: Heat a grill pan or cast-iron skillet over medium-high heat.

Step 4: Cook the steak for 4–5 minutes per side for medium-rare, or until your desired doneness is reached.

Step 5: Transfer the steak to a cutting board and let it rest for 5–10 minutes.

Step 6: While the steak rests, heat butter or olive oil in a nonstick skillet over medium heat.

Step 7: Crack the eggs into the skillet and cook until the whites are set and the yolks remain runny, about 3–4 minutes.

Step 8: Season the eggs lightly with salt and black pepper.

Step 9: In a bowl, toss the arugula with olive oil, lemon juice, salt, and black pepper.

Step 10: Slice the avocado into thin wedges.

Step 11: Slice the rested steak against the grain into strips.

Step 12: Arrange the dressed arugula in serving bowls.

Step 13: Add the avocado slices and sprinkle the feta cheese over the greens.

Step 14: Place the fried eggs on one side of the bowl.

Step 15: Arrange the sliced steak alongside the eggs.

Step 16: Garnish with chopped parsley and additional black pepper.

Step 17: Serve immediately while the steak and eggs are warm.

Storage and Reheating Tips

Store the steak, eggs, and salad components separately in airtight containers in the refrigerator for up to 3 days.

Reheat the steak gently in a skillet over low heat to prevent overcooking.

Fried eggs are best enjoyed fresh but can be refrigerated for up to 1 day.

Keep avocado separate and slice fresh before serving to prevent browning.

Store the dressed greens separately from other ingredients to maintain freshness.

For meal prep, assemble the bowl just before serving for the best texture and flavor.