Steak and Egg Rainbow Bowl
Servings
4
Servings
4
Ingredients
  • cups mixed vegetables (such as bell pepperscarrots, Brussels sprouts, broccoli), chopped into even-sized pieces
  • 2 Tbsp extra-virgin olive oildivided
  • 1/4cup freshchopped chives
  • 1 to 2 garlic clovespeeled and minced
  • Juice and zest of 1 lemon
  • Salt and pepperto taste
  • 1lb organic grass-fed steaksuch as flank or sirloin
  • 1tsp avocado oilfor greasing grill
  • 4 large organic eggs
  • Optional toppings (such as sauerkrautavocado slices, sliced radishes)
Instructions
  1. Preheat oven to 400 F and line baking sheet with parchment paper.
  2. On lined baking sheet, add vegetables and drizzle with 1 Tbsp 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.
  3. In blender or food processor, add chives, garlic, lemon juice and zest, salt and pepper (if using), and remaining 1 olive oil. Pulse until thoroughly chopped and incorporated.
  4. 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 is reached for medium-rare.. Remove and let rest until ready to assemble bowl.
  5. Cook eggs sunny side up, or as desired.
  6. 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.