Jul 14 2026
Restaurants›Scholar›Steak & Eggs Recipe

Steak & Eggs Recipe

Inspired by Scholar
Time1h
Serves2

Wagyu Flank, Crispy Potato, Pickled Onion

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Ingredients

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Steak

Crispy Potatoes

Pickled Onions

Eggs

Method

Steak

  1. 1

    Prepare the Steak

    Season the Wagyu flank steak with salt and black pepper evenly on both sides. Heat olive oil in a skillet over medium-high heat.

  2. 2

    Cook the Steak

    Once the oil is hot, add the steak to the skillet. Cook for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from skillet and let rest for 5 minutes before slicing.

Crispy Potatoes

  1. 3

    Prepare the Potatoes

    Preheat the oven to 425°F (220°C). Dice the Yukon Gold potatoes into small cubes, about 1 inch.

  2. 4

    Season and Roast

    In a bowl, toss the diced potatoes with olive oil, salt, and paprika until evenly coated. Spread them out on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.

Pickled Onions

  1. 5

    Slice the Onion

    Thinly slice the red onion and place it in a jar.

  2. 6

    Make the Pickling Liquid

    In a small saucepan, combine white vinegar, sugar, and salt. Bring to a simmer until sugar and salt dissolve.

  3. 7

    Pickle the Onion

    Pour the hot pickling liquid over the sliced onions in the jar. Let it cool to room temperature, then refrigerate for at least 30 minutes before serving.

Eggs

  1. 8

    Cook the Eggs

    In a non-stick skillet, melt butter over medium heat. Crack the eggs into the skillet and season with salt and black pepper.

  2. 9

    Fry the Eggs

    Cook the eggs to your desired doneness, about 2-3 minutes for sunny side up or longer if you prefer them cooked through.

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