Sliced London Broil (10 Oz.) & Two Eggs, Any Style Recipe

Bring to room temperature

Remove the 10 oz. London broil from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels.

Season

Rub the steak on both sides with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Drizzle 1 tbsp olive oil and rub to coat evenly.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, or preheat a grill to high. When hot, add 1 tbsp butter and the optional fresh herb to the pan; let butter melt and foam.

Sear and cook

Place the steak in the hot pan (or on the grill). Sear without moving for 3–4 minutes to develop a brown crust. Flip and sear the other side for 3–4 minutes for medium-rare to medium (internal temp ~130–135°F / 54–57°C). For medium, extend by 1–2 minutes per side. Baste with melted butter and pan juices during the last minute.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 6–8 minutes to let juices redistribute. Slice thinly across the grain into 1/8–1/4-inch slices. Keep warm.

Choose style and prepare pan

Decide how you want the eggs (any style: sunny-side up, over-easy, scrambled, or poached). For fried or scrambled eggs, use a medium nonstick skillet and heat 1 tbsp butter or oil over medium-low to medium heat until shimmering for fried, or melted for scrambled.

Sunny-side up / Over-easy

For sunny-side up: crack 2 eggs into the pan, season each with a pinch of salt and pepper, and cook on medium-low for 2–3 minutes until whites are set but yolks still runny. For over-easy: cook until whites are set, gently flip with a spatula and cook 10–20 seconds more for a runny yolk.

Scrambled

Crack 2 eggs into a bowl, season with 1/4 tsp salt and 1/4 tsp pepper, whisk briefly until combined. Melt 1 tbsp butter in the skillet over medium-low, pour in eggs, let set slightly, then stir gently with a spatula until soft curds form, about 2–3 minutes. Remove from heat while slightly underdone; carryover will finish cooking.

Poached

Bring a pot of water to a gentle simmer with a splash of vinegar (optional). Crack each egg into a small cup and gently slip into simmering water. Poach 3–4 minutes for runny yolks, remove with a slotted spoon and drain on paper towel.

Keep warm

If steak is resting, you can cook the eggs while the steak rests so both finish warm at the same time. Transfer cooked eggs to the plate with the sliced steak.

Arrange the sliced London broil (10 oz. portion) on a warm plate. Place the two eggs beside the beef. Spoon any reserved pan juices over the sliced steak.

Garnish with chopped parsley and serve with an optional lemon wedge for a bright finish. Serve immediately.