Best Ever Steak and Eggs
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So quick, easy, and fancy pants without any of the hard work! Served with the most amazing herb sauce. SO SO GOOD.
Valentine’s Day is right around the corner. And whether you need a super easy (yet incredibly fancy) dish to whip up for that special someone or you just need breakfast for dinner, THIS. IS. IT. Serve with coffee. Serve with toast. Serve with wine. Serve with all of the above.
why i love this recipe
- Juicy, tender steak. This recipe yields the juiciest, melt-in-your-mouth steak, pairing oh-so-perfectly with the easy 5-min fresh herb sauce.
- Quick cook time. Skirt steak is quite thin (and very forgiving), cooking up very quickly. And you can fry up your eggs in that same skillet while your steak is resting. And if fried eggs are not your jam, these scrambled eggs are also perfect here. Just be sure to drizzle that fresh herb sauce everywhere.
- Elevated breakfast. Talk about an indulgent, decadent classic breakfast! So luxurious and so fancy without any of the hard work. Yes, please!
tips and tricks for success
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Use a hot cast iron skillet. A heavy bottom pan, such as a cast iron grill pan or large cast iron skillet, retains heat much better than a nonstick skillet, allowing for even cooking, a better sear and smoky, caramelized flavors.
- Slice against the grain. This will shorten muscle fibers, leaving you with more tender (less chewy) pieces of meat.
- Let your meat rest. Let your steak rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Serve with your favorite sides. A runny fried egg is a great pairing but you can also serve with roasted potatoes, sweet potatoes, scrambled eggs or fried rice – all of the things.
- Reheat in the oven. Leftover steak can be rubbery when reheated. For best results with leftovers, reheat in a low oven (to avoid overcooking) at 250°F until warmed through, placing the steak on a cooling rack with nonstick spray on top of a baking sheet.
what to serve with best ever steak and eggs
Tools For This Recipe
Large cast iron skillet
Best Ever Steak and Eggs: Frequently Asked Questions
Yes! The herb sauce can be made a few days in advance and stored in an airtight container in the fridge. Let it come to room temperature (about 10-15 minutes) prior to serving.
Skirt steak, flat iron steak and hanger steak are all great options here.
Leftover steak can be stored in an airtight container in the fridge for 2-3 days.
Best Ever Steak and Eggs
Ingredients
- ½ cup chopped fresh parsley leaves
- ½ cup chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 small shallot, diced
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds skirt steak
- 1 tablespoon canola oil
- 6 fried eggs
Instructions
- In a medium bowl, combine parsley, basil, chives shallot, garlic and red pepper flakes. Whisk in olive oil and vinegar; season with salt and pepper, to taste.
- Using paper towels, pat both sides of the steak dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
- Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
- Thinly slice steak against the grain and serve with parsley mixture and eggs.
Equipment
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