Steak And Eggs Recipe

Par-cook the diced potatoes: place diced potatoes in a pot, cover with cold water and a pinch of salt. Bring to a boil and cook 5 minutes until just tender but not falling apart. Drain and spread on a plate to steam-dry for a few minutes.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When shimmering, add the par-cooked potatoes in a single layer. Let cook undisturbed 3–4 minutes to develop a crust, then stir or flip pieces to brown other sides for another 3–4 minutes.

Stir in the chopped onion, diced bell pepper (if using), minced garlic, smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Continue to cook, stirring occasionally, until onions are translucent and potatoes are golden and crisp, about 4–6 more minutes. Reduce heat to low and keep warm while finishing steak and eggs.

Pat the 6 oz skirt steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature 10 minutes while potatoes finish (or up to 30 minutes if prepared ahead).

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat. When the oil is shimmering and nearly smoking, add the steak, laying it away from you to avoid splatter.

Sear the steak without moving for 2–3 minutes to develop a dark crust. Flip and sear the other side 2 minutes for medium-rare (internal temp ~130°F / 54°C). For medium cook 3 minutes per side. During the last 30 seconds, add 1/2 tablespoon butter to the pan and spoon the melted butter over the steak (baste).

Transfer steak to a cutting board and tent loosely with foil. Let rest 5 minutes (resting allows juices to redistribute). Slice thinly against the grain before plating.

While the steak rests, heat a nonstick skillet over medium-low and add 1 tablespoon butter. If the guest ordered fried eggs, crack the two eggs into a bowl and gently slide into the skillet. Cook until whites are set and edges are lightly lacy, 2–3 minutes for sunny-side up. For over-easy, cook until whites set then gently flip and cook 15–30 seconds more. For scrambled, whisk eggs with 1/8 tsp salt and 1/8 tsp pepper and cook, stirring, until softly set. For poached, bring a pot of water to a gentle simmer with a splash of vinegar and poach 3 minutes for soft set yolks.

Season eggs with 1/4 tsp salt and a pinch of black pepper if desired. Keep eggs warm on low heat or cover briefly while assembling plates.

Toast the choice of bread in a toaster or on a skillet with 1/2 tablespoon butter until golden. If using a tortilla, warm each side in a dry skillet 20–30 seconds until pliable and lightly charred spots appear.

Plate: place a generous portion (about 1 cup) of breakfast potatoes on the plate, add sliced skirt steak beside them, and top or accompany with the two eggs cooked to order. Serve toast or warmed tortilla on the side. Garnish with chopped parsley or chives and offer hot sauce or steak sauce as desired.