This keto diet friendly steak and egg breakfast bowl combines marinated flank steak plus scrambled eggs along with sliced avocado, all garnished with flake salt and cracked black pepper.
Whisk together the olive oil, Worcestershire sauce, and Dijon mustard. Coat the flank steak all over, cover it, and allow it to marinade for 1 hour, or overnight.
Preheat a nonstick skillet over medium high heat. Once the skillet is hot, place the flank steak in the skillet and cook for 4 minutes, undisturbed and uncovered. Flip the steak and cook for 4 more minutes. Remove the steak and cover loosely to rest.
Remove the pan from the heat and let it cool down while you prepare the eggs.
Beat together the eggs and heavy cream. Once the skillet is cool enough, you can wipe it clean and place it back on the burner, this time over medium-low heat. Heat the pan until hot, then add the butter. It should foam lightly and sizzle very gently.
Pour the beaten eggs into the pan. Cook until a layer of cooked egg forms on the bottom of the pan (about 1 or 2 minutes), then gently push the layer of cooked egg into the center of the pan, allowing the uncooked eggs to run onto the pan surface. Continue to cook for another 2 minutes, gently moving or turning the cooked eggs, until they are no longer liquid.
Divide the scrambled eggs between 2 bowls. Slice half of the cooked steak across the grain in thin slices, then divide the slices between the two bowls. Slice the avocado and divide the slices between the two bowls. Garnish with salt and pepper, then serve immediately.
Store the remaining flank steak for future breakfast bowls or other recipes with flank steak.
Remember, the whole flank steak (cooked) makes 4 servings of steak. You'll only use 2 servings in this recipe. Save the remaining half for the next day's steak and egg breakfast bowls, or use in any recipe that calls for flank steak.