Steak & Eggs Recipe

Bring steak to temperature & season

Remove the 10 oz skirt steak from the refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear the steak

Heat a heavy cast-iron skillet or stainless steel pan over high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and swirl to coat. Place the steak in the pan and sear undisturbed 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes.

Finish with butter and rest

Reduce heat to medium-high, add 1 tablespoon butter, the smashed garlic clove and optional herb sprig. Tilt the pan and spoon the foaming butter over the steak for 30–45 seconds to baste. Remove steak to a cutting board and tent loosely with foil. Rest 6–8 minutes before slicing thinly across the grain.

Prep and cook potatoes

While the steak rests (or earlier), heat a separate large skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add the diced potatoes and the finely diced onion. Spread into an even layer and let brown without stirring for 3–4 minutes, then stir and continue to cook, tossing occasionally, 8–10 minutes, until potatoes are tender and golden-crisp.

Season and melt cheese

Season the potatoes and onions with 1/2 tsp salt and 1/4 tsp black pepper. Reduce heat to low, sprinkle 3/4 cup shredded cheddar or Monterey Jack over the potatoes, cover the pan for 1–2 minutes to let the cheese melt. Remove from heat and keep warm.

Make the quick red sauce

In a small saucepan or skillet, heat 1/2 tablespoon olive oil over medium heat. Add 1 minced garlic clove and sauté 20–30 seconds until fragrant (do not brown). Stir in 1/2 cup tomato sauce and 1 teaspoon tomato paste. Add 1/4 tsp smoked paprika, 1/8 tsp red pepper flakes if using, 1/4 tsp salt and 1/8 tsp black pepper. Simmer gently 3–5 minutes to meld flavors. Finish with 1/2 tablespoon fresh lime or lemon juice. Taste and adjust seasoning.

Fry the eggs

Heat a small nonstick skillet over medium-low heat and add 1 tablespoon butter. Once butter is melted and foaming but not browned, crack 2 large eggs into the pan. For sunny-side-up: cook gently 2–3 minutes until whites are set but yolks still runny, cover for final 30 seconds if needed. For over-easy: cook until whites set, flip carefully and cook 10–20 seconds. Season eggs with salt and pepper to taste.

Assemble the plate: spoon the cheesy potatoes onto the plate as a bed. Slice the rested skirt steak thinly across the grain into 1/4" slices and arrange over or beside the potatoes.

Top with eggs: place the two fried eggs on top of or next to the steak.

Sauce and garnish: spoon 2–3 tablespoons of the warm red sauce over the steak and eggs. Sprinkle chopped parsley or cilantro and add hot sauce if desired. Serve immediately.