Steak and Eggs

Whip up a delicious and quick plate of steak and eggs with pan-fried potatoes, cherry tomatoes, juicy bites of steak, and fried eggs.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: steak and eggs

Servings: servings

Author: Katerina | Easy Weeknight Recipes

Equipment

Large Cast Iron Skillet

Ingredients

For the sauce

3 tablespoons olive oil
3 tablespoons fresh parsley chopped
3 tablespoons fresh chives chopped
2 cloves garlic minced
2 tablespoons lemon juice
½ teaspoon Kosher salt
freshly ground black pepper

For the steak

1 tablespoon olive oil
1 pound top sirloin steak
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper

For the hash

1 tablespoon olive oil
1 pound gold potatoes cut into ½-inch cubes
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
½ medium yellow onion thinly sliced
1 cup cherry tomato halved
3-4 eggs

Instructions

Prepare the Sauce. In a small bowl, combine olive oil, parsley, chives, minced garlic, lemon juice, kosher salt, and freshly ground black pepper. Stir well and set aside to let the flavors meld.
Cook the Steak. In a large skillet, heat olive oil over medium-high heat. Season the steak with kosher salt and black pepper. Place the steak in the heated skillet and sear for approximately 3–4 minutes per side or until it reaches the preferred level of doneness. Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes before cutting it into cubes.
Prepare the Potatoes. Meanwhile, in the same skillet, heat a drizzle of olive oil over medium heat. In a medium bowl, thoroughly coat the cubed potatoes with smoked paprika, garlic powder, kosher salt, and freshly ground black pepper. Add the seasoned potatoes to the skillet and cook over medium heat, stirring occasionally, until they are golden brown and crispy, about 10–12 minutes.
Add the Onion. Once the potatoes are golden and crispy, add the thinly sliced onion to the skillet. Sauté together until the onion is soft and translucent, approximately 3–4 minutes.
Incorporate the Steak. Return the cubed steak to the skillet with the potatoes and onions. Stir to combine all the ingredients.
Add the Tomatoes and Prepare for the Eggs. Gently fold in the halved cherry tomatoes and cook for a minute. Then, using a spoon, create small wells in the mixture, ensuring they are evenly spaced.
Cook the Eggs. Reduce the heat to low. Crack an egg into each of the wells created in the hash. Cover the skillet with a lid and cook until the egg whites are set but the yolks remain runny, approximately 4–5 minutes. Alternatively, you can transfer the skillet to a preheated oven at 350°F and bake for about 3-5 minutes or until the eggs reach desired level of doneness.
Assemble and Serve. Drizzle the prepared herb sauce over the steak and egg hash. Serve immediately, garnished with additional fresh herbs if desired. Enjoy!

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