This steak and eggs power plate is my answer to the question “what am I making for breakfast that actually feels like a meal?” It’s packed with protein, healthy fats, and colorful vegetables, so I never feel like I’m missing out on nutrition or flavor.
Restaurant brunch spots charge $18 for this exact plate, and honestly, the homemade version tastes better.
It comes together in about 30 minutes, looks Instagram-worthy without any fussy plating, and keeps you full through lunch.
The best part? It’s a complete meal in one plate, so there’s minimal cleanup and maximum satisfaction.
Why You Will Love This Steak & Eggs Power Plate
Ingredients
- 1 lb flank steak or sirloin, sliced into strips
- 6 large eggs
- 1 ripe avocado, sliced
- 1 red onion, sliced
- 1 green bell pepper, sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 tsp steak seasoning
- Optional: shredded parmesan for avocado topping
Step 1: Prepare and Season Your Steak
- 1 lb flank steak or sirloin, sliced into strips
- 1 tsp steak seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and black pepper, to taste
I like to slice my steak against the grain into thin strips, which ensures they cook quickly and stay tender. This is a game-changer if you’re working with a tougher cut.
In a small bowl, I combine the steak seasoning, smoked paprika, garlic powder, salt, and black pepper, then coat the meat generously. I find that seasoning everything at once prevents dry spots and keeps the flavor consistent throughout.
Step 2: Sear the Steak Strips
- 1 tbsp olive oil
- Seasoned steak strips from Step 1
Heat a large skillet over medium-high heat and add the olive oil until it shimmers. I tend to work in batches to avoid overcrowding the pan, which lets the steak develop a beautiful brown crust.
Sear the strips for 2-3 minutes per side for medium-rare doneness. Transfer to a plate and set aside while you move to the vegetables.
Step 3: Sauté the Peppers and Onions
- 1 red onion, sliced
- 1 green bell pepper, sliced
- Same skillet from Step 2 with residual oil
- Salt and black pepper, to taste
In the same skillet, add the red onion and green bell pepper slices. I like to let them cook undisturbed for 2-3 minutes so they get a little charred, which brings out their natural sweetness.
Stir, then cook for another 4-5 minutes until the onions soften and caramelize slightly. Season with salt and pepper to taste, then push everything to the side of the pan.
Step 4: Cook the Eggs
- 1 tbsp butter
- 6 large eggs, cracked and lightly beaten
- Salt and black pepper, to taste
Add the butter to the empty side of the skillet and let it melt. Pour in the beaten eggs and gently scramble them, stirring occasionally, for about 3-4 minutes.
I find that keeping the heat at medium and resisting the urge to constantly stir gives you those creamy, fluffy curds that make this dish shine. Season with salt and pepper to taste.
Step 5: Assemble Your Power Plate
- Cooked steak strips from Step 2
- Sautéed peppers and onions from Step 3
- Scrambled eggs from Step 4
- 1 ripe avocado, sliced
- Optional: shredded parmesan for avocado topping
On a large plate or platter, arrange the scrambled eggs on one section, the steak and vegetables together in the center, and the fresh avocado slices on the side. I like to sprinkle the optional parmesan over the avocado for a salty contrast to the creamy texture.
Serve immediately while everything is still warm and the avocado is perfectly fresh.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Store the avocado separately if possible to prevent browning.
Freeze: The steak and vegetables freeze well for up to 3 months, but I don’t recommend freezing the eggs or avocado as they don’t thaw well.
Reheat: Warm the steak and vegetables in a skillet over medium heat for 3-4 minutes. Reheat eggs gently on low heat or enjoy them cold if you prefer. Add fresh avocado slices after reheating.
What to Serve With This Steak & Eggs Power Plate
- Crispy toast or sourdough on the side for scooping up eggs
- Fresh fruit like berries or melon for a light contrast
- A strong cup of coffee or fresh-squeezed orange juice
- Hot sauce or sriracha for those who like extra heat
Estimated Nutrition
- Calories: 680
- Protein: 52g
- Fat: 48g
- Carbohydrates: 12g
(Estimated per serving, without optional ingredients)
Steak & Eggs Power Plate
Ingredients
Method
- Slice the steak against the grain into thin strips. In a small bowl, combine the steak seasoning, smoked paprika, garlic powder, salt, and black pepper. Coat the meat generously with the seasoning mixture.
- Heat a large skillet over medium-high heat and add the olive oil until it shimmers. Work in batches to avoid overcrowding. Sear the strips for 2-3 minutes per side for medium-rare doneness. Transfer to a plate and set aside.
- In the same skillet with residual oil, add the red onion and green bell pepper slices. Let them cook undisturbed for 2-3 minutes to develop a light char. Stir and cook for another 4-5 minutes until softened and caramelized. Season with salt and pepper, then push to the side of the pan.
- Add the butter to the empty side of the skillet and let it melt. Pour in the beaten eggs and gently scramble them, stirring occasionally, for about 3-4 minutes until creamy and fluffy. Season with salt and pepper to taste.
- On a large plate or platter, arrange the scrambled eggs on one section, the steak and vegetables together in the center, and the fresh avocado slices on the side. Optional: sprinkle parmesan over the avocado. Serve immediately while warm.
