Steak and Egg Breakfast Skillet

Ingredients

• 1 lb top sirloin steak, about 1 inch thick
• 1 tsp fine sea salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 1 tbsp avocado oil
• 1 tbsp butter
• 8 oz cremini mushrooms, sliced
• 1 medium onion, sliced
• 1 red bell pepper, cut into strips
• 2 cloves garlic, minced
• 3 packed cups baby spinach
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 1 tbsp chopped chives
• a pinch of red pepper flakes, optional

Instructions

1. Dry and season the steak: Pat the steak very dry with paper towels and season both sides with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. A dry surface browns in the hot pan right away, and a wet one spends its first minute boiling off water.
2. Sear the steak: Heat the avocado oil in a large cast-iron or heavy skillet over medium-high heat until it shimmers. Lay in the steak and leave it alone for 4 to 5 minutes, until a deep brown crust forms and it releases easily, then turn it and cook 3 to 5 minutes more, until it reaches 130°F (54°C) in the center for medium-rare, or 135°F (57°C) for medium. Move it to a cutting board and let it rest for at least 5 minutes, so the juices settle back into the meat instead of running out when you slice.
3. Brown the mushrooms: Turn the heat to medium, add the butter to the drippings, and add the mushrooms in one layer. Cook for 5 minutes, stirring only once or twice, until they release their liquid and it cooks off and they turn golden. Mushrooms brown only once their water is gone, so give them time before you stir.
4. Cook the peppers and onion: Add the onion, bell pepper, and the remaining 1/2 teaspoon of salt and cook for 5 to 6 minutes, stirring now and then, until the onion is soft and the pepper is tender with a little bite left. Stir in the garlic for 30 seconds, then add the spinach a handful at a time and turn it with tongs until it just wilts.
5. Cook the eggs: Make four wells in the vegetables with the back of a spoon and crack an egg into each. Season the eggs with the remaining 1/4 teaspoon of pepper, cover the skillet, and cook over medium-low heat for 4 to 6 minutes, until the whites are completely set and the yolks have begun to thicken at the edges. The lid traps steam, which cooks the tops of the eggs without flipping them. Give them 2 minutes more for firm yolks.
6. Slice and finish: While the eggs cook, slice the steak thinly against the grain, which cuts the long muscle fibers short so every slice is tender. Tuck the slices around the eggs, pour over any juices from the board, and scatter the cherry tomatoes, chives, and red pepper flakes, if using, over the top. Serve straight from the skillet.