Instructions
Step 1. Remove the steaks from the refrigerator 20 minutes before cooking and pat them dry with paper towels.
Step 2. Season both sides of the steaks with garlic powder, paprika, salt, and black pepper.
Step 3. Bring a saucepan of water to a gentle boil. Carefully add the eggs and cook for 7 minutes for soft-boiled eggs with jammy centers.
Step 4. Transfer the eggs immediately to an ice bath and let cool for 5 minutes before peeling.
Step 5. Heat 1 tablespoon olive oil and the butter in a large skillet over medium heat.
Step 6. Add the onion rings and cook for 12–15 minutes, stirring occasionally, until golden brown and caramelized. Remove from the skillet and set aside.
Step 7. Add the remaining olive oil to the skillet and increase the heat to medium-high.
Step 8. Sear the steaks for 3–5 minutes per side for medium-rare, or cook to your preferred doneness.
Step 9. Transfer the steaks to a cutting board and let them rest for 5–10 minutes.
Step 10. Slice the avocado and peel the soft-boiled eggs.
Step 11. Slice the rested steaks against the grain into thick strips.
Step 12. Arrange the steak slices, soft-boiled eggs, avocado slices, and caramelized onions on serving plates.
Step 13. Garnish with fresh parsley and red pepper flakes, if desired.
Step 14. Serve immediately while the steak is warm.
Storage and Reheating Tips
Store cooked steak, eggs, and onions in separate airtight containers in the refrigerator for up to 3 days.
For the best quality, slice fresh avocado just before serving.
Reheat the steak gently in a skillet over low heat or in a 300°F (150°C) oven until warmed through.
Soft-boiled eggs are best enjoyed fresh but can be refrigerated in their shells for up to 2 days.
Avoid freezing avocado or soft-boiled eggs, as their texture will deteriorate after thawing.
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