Steak Tips & Eggs* Recipe

Marinate

In a medium bowl combine soy sauce, olive oil, Worcestershire, lemon juice, minced garlic, brown sugar, smoked paprika, black pepper and kosher salt. Whisk until sugar dissolves.

Add the beef tips to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

Preheat a grill or heavy skillet (cast iron) over high heat until very hot. If using a skillet, add 1 teaspoon oil and heat until shimmering.

Remove steak tips from marinade, letting excess drip off. Grill or sear in the hot pan in a single layer (do not overcrowd) 2–3 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C), 3–4 minutes per side for medium. Total time depends on piece size—aim for an internal temp of 130–140°F for medium-rare to medium.

Transfer cooked steak tips to a plate, tent loosely with foil and let rest 5 minutes before serving.

While steak is marinating (or when ready to cook), parboil diced potatoes in salted water for 5 minutes to slightly soften. Drain and pat dry thoroughly with a towel—dry potatoes crisp better.

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When hot, add the parboiled potatoes in a single layer. Let cook undisturbed 3–4 minutes to form a crisp crust.

Add the diced onion and green pepper, stir to combine, and continue to cook, stirring occasionally, until potatoes are golden and tender, about 8–10 minutes more. If they brown too quickly, reduce heat to medium.

Lower heat to medium, add 1 teaspoon butter, garlic powder, paprika, kosher salt and black pepper. Toss to coat and cook 1–2 minutes more. Taste and adjust seasoning. Sprinkle with chopped parsley if using and keep warm until plating.

Choose style for eggs: sunny-side up, over-easy, scrambled, or fried. For sunny-side or over-easy: heat a nonstick skillet over medium-low and add 1 teaspoon butter until melted and foaming.

Crack 2 eggs into the skillet. For sunny-side, cook gently until whites are set and yolks still runny, about 3–4 minutes; season with 1/4 tsp salt and 1/4 tsp pepper. For over-easy, cook until whites set, gently flip and cook 15–30 seconds more for runny yolk.

For scrambled: whisk eggs with a pinch of salt and pepper, melt butter in skillet over medium-low, add eggs and stir continuously until soft curds form, about 2–3 minutes.

While eggs cook, toast 2 slices of bread to desired level and spread butter if desired.

Plate breakfast potatoes on one side of the plate, place rested steak tips beside them, and top or plate eggs alongside. Spoon any resting juices from steak over the meat if desired.

Garnish with chopped parsley and provide hot sauce or steak sauce on the side. Serve with toast.