Avocado Steak & Egg Bowl

1.Preheat your grill or grill pan over medium-high heat.

2.Season the ribeye steaks with olive oil, garlic powder, smoked paprika, salt, and pepper on both sides.

3.Grill the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from the grill and let them rest for 5 minutes before slicing.

4.While the steaks are resting, bring a small pot of water to a gentle simmer. Crack the eggs into individual small bowls.

5.Carefully slide the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and set aside.

6.Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into slices or cubes.

7.In a large bowl, combine the mixed greens with lime juice, and toss gently to coat.

8.To assemble the bowl, place a generous portion of the dressed greens at the bottom, top with sliced steak, poached eggs, and avocado. Sprinkle with crumbled feta cheese if desired.

9.Serve immediately and enjoy your nutritious Avocado Steak & Egg Bowl!