Steak & Eggs Recipe

Marinate steak

Trim excess fat from the steak and place in a shallow dish or resealable bag. Whisk together lime juice, orange juice, olive oil, soy sauce, minced garlic, cumin, oregano, chili powder, kosher salt and black pepper. Pour marinade over steak, massage to coat, cover or seal and marinate in the refrigerator for at least 30 minutes and up to 4 hours (avoid much longer with citrus which can 'cook' the meat).

Bring to room temperature

Remove the steak from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature for even cooking.

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (or preheat a grill to high). Pat the steak dry with paper towels to encourage browning. Add a thin film of oil to the pan. Sear the steak 3–4 minutes per side for medium-rare (internal temperature about 130–135°F / 54–57°C), longer for desired doneness. Avoid overcrowding; cook in batches if needed.

Rest and slice

Transfer steak to a cutting board and let rest 5–10 minutes. Slice thinly against the grain into strips. Sprinkle chopped cilantro over the steak if using and finish with lime wedges.

Whisk eggs

Crack the eggs into a bowl, add the milk or half-and-half, salt and pepper. Whisk vigorously until fully combined and slightly frothy.

Cook gently

Heat a nonstick skillet over medium-low heat and add the unsalted butter. Once the butter is melted and foamy but not browned, pour in the egg mixture. Let the eggs sit undisturbed for 10–15 seconds until the edges begin to set.

Create curds

Using a silicone spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue gently folding and moving the eggs until they reach a soft, creamy texture and are just set but still slightly glossy — about 2–3 minutes total.

Finish and season

Remove the pan from heat a moment before they look fully done; residual heat will finish them. Stir in sliced chives if using. Taste and adjust seasoning with more salt or pepper as desired.

Prepare potatoes

Rinse diced potatoes to remove excess starch and pat dry with towels. This helps them crisp.

Cook vegetables

Heat a large skillet over medium-high heat and add the oil. When hot, add the diced potatoes in a single layer. Let them sit undisturbed 3–4 minutes to form a crust, then stir or flip occasionally. After about 8–10 minutes when potatoes are beginning to brown, add the diced onion and green pepper and cook until softened and potatoes are tender, another 5–7 minutes.

Season and finish

Sprinkle paprika, garlic powder, kosher salt and black pepper over the potatoes. Stir to combine and crisp for another 1–2 minutes. Taste and adjust seasoning before removing from heat.

Prepare fruit

Wash and cut fruit into bite-sized pieces and place in a serving bowl.

Finish

Toss with mint leaves and a light squeeze of lime juice if desired. Chill briefly or serve immediately.

Plate a portion of sliced carne asada alongside two generous portions of scrambled eggs. Add a helping of home-style potatoes or a bowl of fresh fruit according to choice. Garnish steak with cilantro and lime wedges and offer hot sauce or salsa at the table.