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Steak and Eggs with Asparagus

Steak and Eggs with Asparagus

Servings: 4


  • 4 each top round steaks (thinly sliced, 6 oz each)
  • 4 each large eggs
  • 10 oz asparagus
  • 1 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 tsp red pepper flakes
  • 4 tsp parmesan cheese


Pre-Cook (Mise En Place):

  • Gather your equipment: Saute pan, spatula, tongs
  • Tenderize the meat by pounding it with a meat mallet OR marinate the meat with an acidic component such as balsamic vinegar for 30 minutes
  • Season the meat with garlic powder and salt

Cooking Method:

  • Heat oil in a pan on low medium heat. Gently crack the eggs and cover it with a lid for 2 to 3 minutes until the egg whites set. If you don't have a lid, just cook it longer until the egg whites set. Remove the cooked eggs from the pan.
  • Using the same pan, turn up the heat to medium high heat. Add olive oil and sear the steaks on each side for 3 to 5 minutes .
  • Then, add the asparagus in the same pan. Add a little bit more olive oil and season with garlic powder and salt. Cover with a lid and let it steam for 3 to 5 minutes.
  • Remove both the steak and asparagus from the saute pan onto a serving dish. Serve the meal with the eggs.
  • Optional: Sprinkle the eggs with red pepper flakes and add parmesan cheese on top of the asparagus for added flavor. Enjoy!

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