Steak & Egg* Recipe

Prep steak

Remove steak from refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper (use the listed amounts as a guideline).

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (2–4 minutes). Add 1 tablespoon vegetable oil and swirl to coat. Place steak in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C) or longer to your desired doneness. If steak is thick, reduce heat to medium after searing and continue cooking until target temperature is reached. Remove steak to a cutting board and tent loosely with foil; allow to rest 5–10 minutes before slicing.

Scramble eggs

While the steak rests, crack 4 large brown eggs into a bowl, add 2 tablespoons whole milk (optional) and a pinch of salt and pepper, then whisk until blended and slightly frothy. In a medium nonstick skillet, melt 2 tablespoons unsalted butter over medium-low heat until foaming. Pour in eggs and let them sit undisturbed 10–15 seconds until edges just set. Using a silicone spatula, gently push curds from edges to center, folding and turning the eggs slowly; avoid over-stirring. Cook until soft, creamy curds form but eggs are still slightly glossy, about 1–2 minutes total. Remove from heat (carryover will finish cooking). Taste and adjust seasoning.

Slice steak

Slice steak against the grain into 1/4-inch thick slices. Keep warm under foil if needed.

Warm rice and beans

If not already warm, heat 1 cup cooked white rice and 3/4 cup cooked beans in the microwave or on the stovetop until hot, about 1–2 minutes in the microwave or 3–4 minutes on low heat with a splash of water.

Prepare salad

In a small bowl toss 2 cups mixed salad greens, 1/2 cup cherry tomatoes, and 1/4 cup sliced red onion with 1 tablespoon olive oil and 1 teaspoon lime juice. Season lightly with salt and pepper to taste.

Warm tortillas

Warm 4 tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Keep covered to stay pliable.

Plate and garnish

On each plate, arrange a portion of warm rice and beans, add the tossed salad, place sliced steak next to the rice, and spoon scrambled eggs beside the steak. Add 2 tablespoons guacamole, 2 tablespoons sour cream, and 2 tablespoons salsa on the plate. Garnish with chopped cilantro and serve lime wedges and warmed tortillas alongside. Offer hot sauce if desired.

Portioning: This recipe yields one generous dinner plate. Adjust quantities proportionally for additional servings. To transform into a breakfast-style dish, serve with breakfast potatoes instead of rice and top eggs with salsa and cilantro.