Beef · American · 30 min
Strip Steak with Fried Egg, Bell Pepper-Onion Medley & Jalapeño Aioli
- 30 min
- 2–6 servings
- 678 kcal / serving
A balanced weeknight plate pairing a seared strip steak with a bright pepper and onion medley, topped with a runny fried egg and a zippy jalapeño aioli. The combination stays hearty and quick to pull together.
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Ingredients
- 2eggs
- 1green bell pepper
- ½jalapeño pepper
- 2red bell peppers
- ¾ lbstriploin (New York strip) steak
- ½ mediumyellow onion
- green bell peppers
- jalapeño peppers
- yellow onions
From the pantry: black pepper, extra virgin olive oil, garlic powder, mayonnaise, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · colander · cutting board · measuring spoons · mixing bowls · nonstick skillet · oven mitts · spatula · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1green bell pepper
- ½jalapeño pepper
- 2red bell peppers
- ½ mediumyellow onion
- green bell peppers
- jalapeño peppers
- yellow onions
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- 2eggs
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| eggs | 2 | 4 | 6 |
| green bell pepper | 1 | 2 | 3 |
| jalapeño pepper | ½ | 1 | 1 ½ |
| red bell peppers | 2 | 4 | 6 |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F. Trim and seed the bell peppers, then cut them into medium dice; spread them on a baking sheet.
- Cut the onion into medium dice and add it to the baking sheet with the peppers. Drizzle with oil, sprinkle with salt and black pepper, then toss to coat and spread in an even layer.
- Roast the vegetables in the oven, stirring halfway, until fork-tender, about 15 minutes. Remove the sheet from the oven.
- Meanwhile, heat a skillet over medium-high heat. Pat the steak dry, then season both sides with salt and pepper.
- When the skillet is hot, add a thin layer of oil and swirl to coat. Add the steak and cook 2–5 minutes per side, depending on your preferred doneness. Transfer to a plate, loosely cover with foil, and rest.
- While the steak rests, seed and mince the jalapeño; place in a small bowl. Add mayonnaise, garlic powder, and salt, then stir to form the aioli.
- Wipe the skillet clean with paper towels, return it to medium heat, and add a little more oil. Crack the eggs into the skillet and cook until the whites set and the yolks remain runny, about 4 minutes. Lightly season with salt.
- Thinly slice the rested steak against the grain.
- To serve, divide the steak, roasted peppers and onions, fried eggs, and jalapeño aioli among plates.
Two tips
- Prep the pepper-onion mix ahead and refrigerate; reheat briefly before serving.
- If you want less heat, use only half the jalapeño in the aioli or omit the seeds.
Nutrition per serving
- Calories
- 678 kcal
- Protein
- 44 g
- Carbs
- 14 g
- Fat
- 50 g
- Fiber
- 4 g
- Sodium
- 177 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.