Steak and Eggs

• 1 1/2 pounds sirloin steak, thinly sliced
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 large eggs
• 2 tablespoons unsalted butter
• Chopped fresh parsley, for garnish

Steps

1. 1 Pat the steak slices dry with paper towels and season generously with salt and pepper.
2. 2 Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. 3 Add half the steak and cook until browned, about 2 minutes per side. Remove and set aside. Repeat with remaining steak.
4. 4 Reduce heat to medium. Add butter to the skillet.
5. 5 Crack eggs into the skillet, spacing them evenly. Cook until whites are set but yolks are still runny.
6. 6 Serve steak slices topped with eggs and a sprinkle of parsley.

Equipment

• Large skillet

Variations

• For a spicy kick, add sliced jalapeños to the skillet with the steak.
• Add a splash of Worcestershire sauce to the steak while cooking for extra flavor.

Substitutions

• Substitute sirloin steak with flank steak or ribeye if preferred.
• Use avocado oil instead of olive oil for a higher smoke point.

Pairings

• A crisp Caesar salad
• Hash browns

Nutrition

Tips

• For the best flavor, let your steak come to room temperature before cooking.
• If you like your yolks fully cooked, cover the skillet with a lid for the last minute of cooking.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Serve with toasted sourdough bread.
• Pair with roasted potatoes for a complete meal.

FAQ