Steak & Veggies Recipe

Tenderize and season

Pat steak dry with paper towels. Rub both sides with 1 tbs olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Let sit at room temperature for 15 minutes while you prepare vegetables.

Cook steak

Heat a large cast-iron skillet or heavy pan over medium-high until very hot (about 3–5 minutes). Add steak and cook undisturbed 3–4 minutes for medium-rare (thinner cuts may take less), flip and cook 2–4 more minutes depending on thickness and desired doneness. Use an instant-read thermometer for accuracy: 130–135°F for medium-rare, 140°F for medium.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly against the grain into 1/4-inch strips just before serving.

While steak is resting (or in a second pan before steak if preferred), preheat a large skillet or grill pan over medium-high heat. Toss bell peppers, red onion, zucchini, and cherry tomatoes with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Add vegetables to the hot pan in an even layer. Cook without stirring for 2 minutes to get char, then stir occasionally and cook 6–8 minutes total until vegetables are tender and slightly charred. Remove from heat and keep warm.

Heat a nonstick skillet over medium-low and add 1 tbs butter. Crack 4 eggs into a bowl (or directly into pan) and cook to preference: sunny-side up (cover for 2–3 minutes until whites set), over-easy (cook 2–3 minutes then flip 15–30 seconds), or scrambled (whisk eggs with 1/4 tsp salt and 1/8 tsp pepper and cook gently, stirring, 2–4 minutes). Season with salt and pepper to taste.

Make the sriracha mayo: In a small bowl combine 1/4 cup mayonnaise, 1 tbs Sriracha, 1/2 tbs lime juice, 1/2 tsp minced garlic, and 1/8 tsp salt. Whisk until smooth. Taste and adjust heat or lime as desired.

If you prefer the pepper jack melted over the veggies or steak, distribute shredded pepper jack (3/4 cup) over the hot vegetables or steak slices and briefly cover the pan (30–60 seconds) until cheese starts to melt.

Divide fire-roasted vegetables among 2 plates (or 4 smaller portions). Top with sliced steak.

Place cooked eggs on top or alongside the steak and veggies. Drizzle sriracha mayo over the eggs and steak (about 1–2 tbs per plate) or serve on the side.

Garnish with chopped cilantro and serve with lime wedges to squeeze over. Serve immediately.