Low-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
Vegetable, Steak and Eggs
Vegetable, Steak and Eggs
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 beef skirt steak or flank steak (1 pound)
- 1 teaspoon Montreal steak seasoning
- 2 tablespoons butter or coconut oil, divided
- 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
- 1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
- 1 medium sweet red pepper, chopped
- 5 ounces fresh baby spinach (about 6 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 large eggs
- 1/4 cup shredded Parmesan cheese
Directions
- Rub steak with seasoning. Grill steak, covered, over medium-high heat or broil 3-4 in. from heat 3-5 minutes on each side, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes.
- Meanwhile, in a large nonstick skillet, heat 1 tablespoon butter over medium-high heat. Saute zucchini, squash and red pepper until crisp-tender, 5-7 minutes. Add spinach, salt and pepper; cook and stir until wilted, 2 minutes. Divide among 4 plates; keep warm.
- In the same skillet, heat remaining 1 tablespoon butter. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness. Thinly slice steak across the grain; serve over vegetables. Top with egg and cheese.
Nutrition Facts
1 serving: 344 calories, 21g fat (10g saturated fat), 259mg cholesterol, 770mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 33g protein.
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