The Best Ever Steak and Eggs Recipe
Tender skirt steak paired with sunny-side-up eggs and a vibrant herb sauce deliver bold, savory flavors with herbaceous brightness. Perfect for a quick weeknight meal or elegant brunch.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 3-4 servings 1x
- Category: Quick Dinner Recipes
- Method: Pan-frying
- Cuisine: American
Ingredients
1 ½ pounds skirt steak
1 tablespoon canola oil
6 large eggs
½ cup chopped fresh parsley
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 apple cider vinegar (non-alcoholic)
Kosher salt and freshly ground black pepper
Instructions
Preheat skillet over medium-high heat and add canola oil.
Season steak with salt and pepper. Sear 2-3 minutes per side for medium-rare.
Halve eggs lengthwise and cook sunny-side up 3-4 minutes until desired doneness.
In a bowl, combine parsley, basil, chives, shallot, garlic, red pepper flakes, olive oil, and apple cider vinegar. Whisk until smooth (herb sauce).
Serve steak with herb sauce, topped with fried eggs.
Notes
Substitute flank steak for skirts if needed.
Swap apple cider vinegar for lemon juice or white vinegar to avoid alcohol.
Reserve extra herb sauce for potatoes or vegetables.
Steak can be cooked medium with 4 minutes per side.
Nutrition
- Serving Size: 1 steak and 2 eggs
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 340mg