sheet pan steak and eggs will be your new go-to dinner!
We’ve been having this sheet pan steak and eggs a LOT – I love it and I know you will too!
Of course, being a sheet pan meal you know it’s going to be easy, with minimal clean up. Check.
But it’s also something a little different from the (many!) sheet pan meals I’ve shared here! Check.
You could easily serve this up for brunch, lunch OR dinner (talk about a multi-tasker!). Check.
And finally, it uses literally ANY vegetables you have leftover/on-hand – in any quantity. CHECK!!!
The easy, delicious spice rub does double duty as a last-minute drizzle and is so good. And you can adjust the cook time for the eggs based on how you like them cooked. I take mine out a little sooner than the rest of the gang since I take my eggs runny. I love the flexibility here. And I’ve used the vegetables shown in the pictures as well as leftover butternut squash, sweet potatoes and brussels sprouts. No rules here!
Let me know if you make (and love) this recipe, and tag me on Instagram @sherisilver if you do!
from Eggland’s Best
2 tablespoons light brown sugar
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1 each red, yellow and orange pepper, chopped
1/2 large red onion, chopped
4 tablespoons olive oil, divided
salt and pepper
1 pound flank steak
4 large eggs
juice of one large lemon
2 teaspoons low-sodium soy sauce
chopped cilantro
Pre-heat the broiler; place the rack in the top third of the oven. Combine the brown sugar, paprika, cumin and garlic powder in a bowl.
Spread the vegetables onto a baking sheet and toss with 2 tablespoons of the olive oil; season with salt and pepper. Move to the sides of the baking sheet, leaving room in the center for the steak.
Season the steak with salt and pepper and – leaving 1 teaspoon of the spice mixture in the bowl – coat both sides with the spice mixture. Place on the baking sheet.
Broil till the steak is medium-rare, turning once – about 4 – 6 minutes per side. Remove the baking sheet from the oven and transfer the steak to a cutting board to rest. Use a wooden spoon to arrange the vegetables into four circles just large enough to hold the eggs. Crack an egg into each hole, season with salt and pepper and cook till done to your preference (about 3 minutes for a runny egg).
While the eggs are cooking add the remaining 2 tablespoons of olive oil, the lemon juice and soy sauce to the reserved spice mixture – whisk till emulsified. Slice the steak and return to the baking sheet, drizzle the dressing over all and sprinkle with the cilantro. Serve immediately.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/12/01/sheet-pan-steak-and-eggs/
And here are five more sheet pan meals to try:
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
