Steak & Eggs Recipe

Season

Pat steak dry with paper towels. Rub both sides with olive oil, then evenly season with kosher salt, black pepper and garlic powder. Let rest at room temperature for 20 minutes (or refrigerate up to 2 hours and bring back to room temp before cooking).

Cook

Heat a heavy skillet or cast-iron pan over high heat until smoking-hot (about 5 minutes). Add butter to pan and swirl. Add steak and sear undisturbed 3-4 minutes per side for medium-rare (adjust time for thickness and desired doneness). For a 1-inch steak, target 3 minutes per side for medium-rare.

Rest & Slice

Transfer steak to a cutting board and tent loosely with foil. Rest 5-7 minutes. Slice thinly across the grain into strips. Reserve juices on board and spoon over sliced steak before serving.

Par-cook potatoes: place diced potato in a microwave-safe bowl with 1 tbs water, cover and microwave on high 3-4 minutes until just starting to soften but not falling apart. Drain any excess water.

Heat a large skillet over medium-high heat. Add olive oil. Add onion and red pepper and sauté 2-3 minutes until softened. Push vegetables to the side and add chorizo, breaking it up with a spatula. Cook 4-5 minutes until chorizo is mostly cooked through.

Add par-cooked potatoes to the pan. Spread into an even layer and let cook undisturbed 3-4 minutes to get crispy edges, then stir and continue cooking 4-5 minutes until potatoes are golden and cooked through. Stir in smoked paprika, salt and pepper. Taste and adjust seasoning. If using cilantro, stir in just before serving.

In a medium saucepan over medium heat, warm lard or oil. Add chopped onion and cook 3-4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add drained beans and 1/4 cup water (or reserved bean liquid). Cook, mashing with a potato masher or back of a spoon, until texture is thick and mostly smooth (3-5 minutes). Stir in cumin and salt. If beans are too thick, add up to 2 tbs more water. Finish with lime juice if using for brightness.

Keep warm on very low heat, stirring occasionally while finishing other components.

Decide style: fried (sunny-side or over-easy), scrambled, or poached. The following covers fried and scrambled.

Fried Eggs

Heat a nonstick skillet over medium-low and add 1 tbs butter. Crack eggs into skillet, season with salt and pepper. For sunny-side, cook gently 2-3 minutes until whites are set but yolks runny. For over-easy, cook until whites set, flip carefully and cook 20-30 seconds more for a soft yolk.

Scrambled Eggs

Whisk eggs with 1/4 tsp salt and 1/8 tsp pepper. Heat butter in nonstick skillet over medium-low. Pour eggs in and let set at the edges 10-15 seconds, then gently push with a spatula forming soft folds until just-cooked and creamy, about 2-3 minutes. Remove from heat; eggs will finish cooking in residual heat. Stir in chopped chives if using.

Warm tortillas: stack tortillas and wrap in a damp paper towel. Microwave 30-45 seconds until warm, or warm individually in a hot dry skillet 20-30 seconds per side.

Assemble plates: spread a few spoonfuls of refried beans onto each plate or scoop into small bowls. Place a portion of chorizo potato hash beside the beans. Add sliced steak atop or next to the hash. Top with eggs your way. Garnish with salsa, crumbled queso fresco, cilantro and a lime wedge. Serve warm tortillas on the side for making tacos, or serve everything plated family-style.

Serve immediately while steak juices and eggs are warm. Leftovers: store components separately in airtight containers for up to 3 days.