Strip Steak with Fried Egg, Bell Pepper-Onion Medley & Jalapeño Aioli

Directions

1. Preheat the oven to 450°F. Trim and seed the bell peppers, then cut them into medium dice; spread them on a baking sheet.
2. 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.
3. Roast the vegetables in the oven, stirring halfway, until fork-tender, about 15 minutes. Remove the sheet from the oven.
4. Meanwhile, heat a skillet over medium-high heat. Pat the steak dry, then season both sides with salt and pepper.
5. 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.
6. 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.
7. 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.
8. Thinly slice the rested steak against the grain.
9. To serve, divide the steak, roasted peppers and onions, fried eggs, and jalapeño aioli among plates.