This protein-rich bowl features tender grass-fed steak slices, perfectly cooked eggs, and an array of colourful vegetables. It’s a healthy Western-style breakfast that is rich in heme iron, which plays a vital role in immune function, and makes a balanced and nutrient-forward meal to keep you energized throughout the day.
Extra flavour!
For added flavour and tenderness, marinate the steak in a mixture of 1 clove of garlic and 1 Tsp (5 mL) of honey for at least 30 minutes.
Steak and Egg Rainbow Bowl
Ingredients
- 4 cups (1 L) mixed vegetables (such as bell peppers, carrots, Brussels sprouts, broccoli), chopped into even-sized pieces
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1/4 cup (60 mL) fresh, chopped chives
- 1 to 2 garlic cloves, peeled and minced
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- 1 lb (454 g) organic grass-fed steak (such as flank or sirloin)
- 1 tsp (5 mL) avocado oil, for greasing grill
- 4 large organic eggs
- Optional toppings (such as sauerkraut, avocado slices, sliced radishes)
Directions
01
Preheat oven to 400 F (200 C) and line baking sheet with parchment paper.
02
On lined baking sheet, add vegetables and drizzle with 1 Tbsp (15 mL) olive oil. Sprinkle with salt, if using, and bake in preheated oven for 15 to 20 minutes, or until golden brown and cooked through. Remove from oven and set aside.
03
In blender or food processor, add chives, garlic, lemon juice and zest, salt and pepper (if using), and remaining 1 Tbsp (15 mL) olive oil. Pulse until thoroughly chopped and incorporated.
04
Season steak with salt and pepper, to taste. Heat grill or skillet to medium-high and grease grill grates with avocado oil. Grill steak for 6 minutes; flip and grill for another 5 minutes, or until an instant-read thermometer indicates an internal temperature of 130 to 135 F (54 to 57 C) is reached for medium-rare.. Remove and let rest until ready to assemble bowl.
05
Cook eggs sunny side up, or as desired.
06
Dice or thinly slice steak into strips. Assemble bowls by placing cooked vegetables on bottom, layered with steak slices then cooked eggs, and top with the chive gremolata. Add optional toppings, if desired. Serve warm.
Corinne Quesnel is a Vancouver-based photographer, recipe developer, and health writer. She creates visually stunning, nutritious recipes, blending her passion for food and wellness with creative flair.
