Steak & Eggs Recipe
6oz New York Striploin, chive scrambled eggs, rosemary hash browns
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Steak
Chive Scrambled Eggs
Rosemary Hash Browns
Method
Steak Preparation
- 1
Cook the Steak
Season the New York Striploin with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for 4-5 minutes on each side for medium-rare. Adjust the time for desired doneness. Remove from skillet and let rest for a few minutes before slicing.
Chive Scrambled Eggs
- 2
Prepare the Eggs
In a bowl, whisk together the eggs, chives, salt, and black pepper. In a non-stick skillet, melt the butter over medium-low heat. Pour the egg mixture into the skillet. Stir gently until the eggs are softly set and slightly runny, about 3-4 minutes. Remove from heat and let sit for a minute to finish cooking.
Rosemary Hash Browns
- 3
Make the Hash Browns
Peel and grate the potatoes. Rinse under cold water to remove excess starch and dry thoroughly. In a skillet, heat olive oil over medium heat. Add the grated potatoes, rosemary, salt, and black pepper. Press down with a spatula and cook for 5-7 minutes until golden brown. Flip and cook for another 5-7 minutes until crispy.
