Steak & Egg Breakfast Bowl

Ingredients

• salt and black pepper
• 1 tbsp olive oil
• 400 g sirloin or rump steak
• 4 eggs
• 1 garlic clove, minced
• 100 g cherry tomatoes, halved
• 80 g baby spinach
• 1 tbsp butter
• 1 tsp chilli flakes
• 0.5 avocado, sliced
• 1 lemon, juiced
• hot sauce, to serve
• Sourdough toast, to serve
• Hash browns, to serve

Method

1. Take the steak out of the fridge 15 minutes before cooking and season generously with salt and pepper on both sides.
2. Heat the olive oil in a heavy cast-iron pan over very high heat until it is shimmering and just starting to smoke. Lay the steak in away from you and cook for 2–3 minutes per side for medium-rare, until a deep mahogany crust has formed. Lift onto a board and rest for 5 minutes.
3. Reduce the heat under the same pan to medium and add the butter and garlic. Once the butter is foaming and the garlic smells fragrant (about 30 seconds), tip in the cherry tomatoes and cook for 2 minutes, pressing gently so they blister and release their juices.
4. Add the spinach in handfuls and turn through the buttery tomatoes for about a minute, until just wilted and glossy. Season with salt and pepper and slide off the heat.
5. In a separate non-stick pan, fry or scramble the eggs to your liking — for fried, you want crisp lacy edges and a still-runny yolk, about 2 minutes over medium heat.
6. Slice the rested steak thinly against the grain, catching any resting juices to spoon back over at the end.
7. Build the bowls: a base of spinach and tomatoes, the sliced steak fanned alongside, avocado tucked in, and the eggs perched on top. Scatter with chilli flakes, squeeze over the lemon, and finish with the resting juices.