Steak And Eggs Plate Recipe

Season and marinate

Pat the steak dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder and ground cumin. Rub the spice mix evenly over both sides of the steak. Drizzle 1 tablespoon olive oil and lime juice over the steak, rub to coat. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Cook

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–4 minutes). Add remaining 1 tablespoon olive oil and swirl. Place the steak in the pan and sear without moving 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time for desired doneness. For a thinner skirt or flank steak, 2–3 minutes per side may suffice.

Rest and slice

Transfer steak to a cutting board and let rest 5–10 minutes. Slice thinly against the grain into bite-sized strips or strips about 1/4-inch thick. Keep warm while finishing other components.

When steak is resting, heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Crack eggs into a bowl then into the pan (or crack directly) and cook to desired style. For sunny-side: cover pan and cook 3–4 minutes until whites are set but yolks runny. For over-easy: cook 2–3 minutes, flip gently and cook 30–45 seconds. For scrambled: whisk eggs with salt and pepper, pour into melted butter, stir gently until soft curds form. Season with salt and pepper. Keep eggs warm.

While steak rests and eggs cook, prepare rice. In a small saucepan combine 1 cup rice, 1 3/4 cups water, 1 tsp butter or oil and 1/2 tsp salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly and simmer 15 minutes. Remove from heat and let sit, covered, 5 minutes. Fluff with fork.

In a small skillet over medium heat, warm 1 teaspoon olive oil. Add finely chopped onion and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds. Add rinsed black beans, 1/2 tsp ground cumin and 1/4 tsp salt. Stir and cook until heated through, about 3–4 minutes. Mash lightly with the back of a spoon for creamier texture if desired. Finish with 1 teaspoon lime juice if using and remove from heat.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F/175°C oven for 5–8 minutes. Keep covered to stay warm.

To plate: divide rice (about 1/2 cup each), beans (about 1/4–1/3 cup each), sliced steak (about 4 oz per plate) among 2 plates. Top each plate with two eggs (or as preferred). Add 2 warmed tortillas per plate or serve all 4 on the side. Garnish with chopped cilantro, lime wedges and serve with salsa or hot sauce.