Vegetable, Steak and Eggs

Total Time:Prep/Total Time: 30 min.

Recipe by Robert Deskin, Plantation, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 09, 2024

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

Health Tip: Swap canola oil for butter in this recipe and save a few grams of saturated fat per serving.
Test Kitchen tips
  • This is a veggie-packed version of steak and eggs.
  • Sirloin steak could be used, too, if you're partial to that cut.
    • TEST KITCHEN APPROVED

    Vegetable, Steak and Eggs

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    Yield:4 servings
    Prep:15 min
    Cook:15 min
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    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
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    Directions

    1. 1
      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.
    2. 2
      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.
    3. 3
      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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