Steak & Eggs Recipe

Marinate

In a medium bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs Worcestershire sauce, 2 tsp minced garlic, 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp smoked paprika. Add the steak tips, toss to coat, cover and refrigerate for at least 30 minutes or up to 4 hours.

Char-grill

Preheat a grill or heavy cast-iron skillet to high heat (450–500°F / very hot). Remove steaks from marinade and let excess drip off. Lightly oil grill grates or skillet. Sear steak tips in a single layer for about 2–3 minutes per side for medium-rare (internal 130–135°F), or 3–4 minutes per side for medium. Work in batches if needed to avoid overcrowding. Transfer to a resting plate and tent with foil for 5 minutes before serving.

Par-cook potatoes: Place the cubed potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

Pan-fry: Heat 2 tbs canola oil in a large skillet over medium-high heat until shimmering. Add the par-cooked potatoes in a single layer and cook undisturbed for 4–5 minutes to develop a crust. Flip and continue to cook, stirring occasionally, until golden and crisp all over, about 8–10 minutes total. Add 1/2 cup diced onion and 1/4 cup diced bell pepper (if using) about halfway through cooking so they soften and caramelize with the potatoes.

Season: Sprinkle 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika and 1/4 tsp garlic powder over the potatoes, toss to combine and cook another minute. Stir in 1 tbs chopped parsley off the heat.

Prep onions: Separate thin onion slices into individual strands. In a medium bowl whisk together 1/2 cup flour, 2 tsp cornstarch and 1/2 tsp salt. Toss the onion strands in the dry mix to coat, shaking off excess.

Fry: In a small heavy pot or deep skillet heat about 1 cup vegetable oil to 350°F (medium-high). Working in small batches, fry the coated onions until golden brown and crisp, about 1–2 minutes. Use a slotted spoon to transfer to a paper towel-lined tray to drain and season immediately with a light pinch of salt.

Cook eggs any style: For fried eggs (sunny-side or over-easy) heat 1 tbs butter in a nonstick skillet over medium. Crack 2 large eggs into the pan. For sunny-side cook until whites are set but yolks still runny, about 2–3 minutes; for over-easy flip gently and cook 15–30 seconds more. Season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper. For scrambled, whisk eggs and cook low and slow until soft curds form. For poached or soft-boiled follow standard technique and timing.

Assemble: On each plate place a generous scoop of home fries, arrange char-grilled steak tips alongside, and place the two eggs on top or beside the steak. Sprinkle shoestring onions over the eggs and steak for crunch. Garnish with chopped parsley and lemon wedges if desired.

Serve: Serve immediately while steak is resting and eggs are hot.