Pat the sirloin steak dry with paper towels and season both sides evenly with paprika, garlic powder, salt, and black pepper. Allow the steak to sit at room temperature for 10–15 minutes before cooking.

Heat half of the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the steak into the hot skillet and cook for 3–5 minutes per side, depending on your preferred level of doneness.

Transfer the cooked steak to a cutting board and allow it to rest for 5 minutes. Resting helps retain the juices and ensures tender slices.

While the steak rests, heat the remaining olive oil in another skillet over medium heat. Add the spinach and sauté for 1–2 minutes until wilted. Season lightly with salt and pepper.

Cook the eggs according to your preference in a lightly greased skillet. Fried, scrambled, poached, or over-easy eggs all work beautifully in this recipe.

If not already prepared, roast the diced baby potatoes until tender inside and golden brown on the outside. Divide the potatoes evenly between two serving bowls.

Slice the rested steak against the grain into thin strips to maximize tenderness.

Arrange the sautéed spinach over the roasted potatoes, followed by the sliced steak.

Top each bowl with two cooked eggs and add any optional garnishes such as fresh herbs, avocado slices, or hot sauce.

Serve immediately while warm and enjoy this hearty, protein-packed breakfast designed to fuel your day and support recovery.