VEGETABLE, STEAK AND EGGS
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rub steak with seasoning. Grill steak, covered, over medium-high heat or broil 3-4 in. from heat, 3-5 minutes on each side or 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 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 : Calories 344 calories, Fat 21g fat (10g saturated fat), Cholesterol 259mg cholesterol, Sodium 770mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
STEAK AND EGGS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield about 4 main course servings
Number Of Ingredients 5
Steps:
- Preheat the oven 350 degrees F.
- Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare.
- Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
- While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
- Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.
STEAK AND EGGS FLORENTINE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring 3 inches of water to a boil in a large wide pot. Heat the vegetable oil in a large nonstick skillet over high heat until very hot. Season the steak with salt and pepper, add to the skillet and cook until browned, 2 to 4 minutes per side for medium rare. Remove to a cutting board to rest.
- Reduce the heat under the skillet to medium; add the spinach and 2 tablespoons water and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Divide the English muffin halves among plates and top with the spinach.
- Meanwhile, combine the egg yolk, butter, lemon juice and 1 tablespoon water in a small saucepan over medium heat. Cook, whisking, until the butter melts and the sauce thickens, about 3 minutes. Add the tarragon and season with salt and pepper. Cover and keep warm.
- Add the vinegar to the boiling water, then reduce the heat to maintain a gentle simmer. Crack an egg into a small bowl or ramekin and carefully slide the egg into the water; repeat with the remaining eggs. Cook until the whites are set but the yolks are still jiggly, about 3 minutes. Remove the eggs with a slotted spoon, blot the bottoms dry on a kitchen towel and place on the English muffins.
- Slice the steak against the grain and divide among the plates. Spoon the sauce over the eggs.
Nutrition Facts : Calories 790, Fat 56 grams, SaturatedFat 25 grams, Cholesterol 564 milligrams, Sodium 690 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 43 grams, Sugar 2 grams
STEAK AND EGGS HASH RECIPE BY TASTY
Dinner for breakfast! This steak and egg hash is full of vegetables and protein, the perfect start to your day! Sear off the steak fresh, or use leftovers from the night before to make this dish even easier to pull together.
Provided by Chris Rosa
Categories Dinner
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
- Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
- Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
- Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
- Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
- Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
- Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
- Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
- Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 22 grams, Sugar 8 grams
STEAK AND EGGS
Manliest breakfast around.
Provided by Brian Genest
Categories Breakfast Eggs
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Rub steaks with steak seasoning and salt. Wrap a slice of bacon around each steak and let come to room temperature, about 20 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add steaks and sear for 1 minute per side.
- Transfer the skillet to the preheated oven and bake to medium-rare or medium, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
- Remove from the oven and transfer steaks to a plate. Tent with foil to let the juices set while you cook the eggs.
- Wipe the excess grease from the skillet, add the remaining 1 tablespoon butter, and place over medium heat. Gently crack eggs into the skillet, being careful not to break the yolks as you're preparing these sunny-side up.
- Drop 1 tablespoon water into the skillet to make a rush of steam and cover immediately so the steam can help cook the eggs without letting the bottoms burn. Cook until the whites are cooked through but the yolks are still runny, 1 to 2 minutes.
- Remove from the pan and serve with the steaks.
Nutrition Facts : Calories 512.4 calories, Carbohydrate 2 g, Cholesterol 340.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 50.2 g, SaturatedFat 15 g, Sodium 2900.8 mg, Sugar 0.4 g
More about "vegetable steak and eggs recipes"
VEGETARIAN “STEAK & EGGS” RECIPE | GOOP
From goop.com
STEAK AND EGGS RECIPE: A CLASSIC DISH TO KICK-START YOUR MORNING
From healthyrecipes101.com
BEST SHEET TRAY STEAK & EGGS - HOW TO MAKE SHEET TRAY STEAK
From delish.com
STEAK WITH ROASTED VEGGIES - THE WHOLE COOK
From thewholecook.com
BEST STEAK & EGGS RECIPE - HOW TO MAKE STEAK & EGGS
From delish.com
25 DISHES WITH AN EGG ON TOP - TASTE OF HOME
From tasteofhome.com
AIR FRYER VEGETABLE SIDES FOR STEAK - AIR FRYER YUM
From airfryeryum.com
VEGETABLE STEAK AND EGGS RECIPES
From tfrecipes.com
25 VEGETABLE SIDES FOR STEAK – HAPPY MUNCHER
From happymuncher.com
STEAK AND EGGS RECIPES
From tfrecipes.com
STEAK AND EGGS | THE RECIPE CRITIC
From therecipecritic.com
VEGETABLE STEAK AND EGGS FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
VEGETABLE, STEAK, AND EGGS - COOK AWESOME FOOD
From cookawesomefood.com
15 VEGETABLES AND EGG NOODLES RECIPE - SELECTED RECIPES
From selectedrecipe.com
STEAK AND EGGS (PERFECT BREAKFAST!) - WHOLESOME YUM
From wholesomeyum.com
MY LEADER YUMMY – CHINESE PEPPER STEAK, EGG DROP SOUP
From myleaderpaper.com
VEGETABLE, STEAK AND EGGS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From archive.country-magazine.com
HEALTHY MEAT AND VEGETABLE RECIPES - VEGGIESLOVECLUB.COM
From veggiesloveclub.com
WHAT TO SERVE WITH STEAK AND EGGS (16 EASY SIDES)
From happymuncher.com
You'll also love