Name: Steak and eggs with potatoes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, patted dry, 1-inch thick; 1 large egg, beaten; 2 large egg whites, beaten with the whole egg; 5 oz red potatoes, cut into 1/2-inch cubes; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 1/2 tbsp fresh chives, minced; 1 tbsp water

Instructions

Prep 20 min · Cook 10 min

Place the potatoes and water in a microwave-safe bowl. Cover and microwave for 4 minutes until just tender. Drain the excess water.
Heat two-thirds of the oil in the skillet over medium-high heat. Add the potatoes, a third of the salt, and the garlic powder. Cook for 8 to 10 minutes, stirring occasionally, until golden and crisp. Transfer the potatoes to the serving plate.
Season the steak with half the remaining salt and half the pepper. Increase the skillet heat to high and add the remaining oil. Sear the steak for 3 to 4 minutes. Flip and cook for 3 to 4 minutes more. Transfer to a board to rest for 5 minutes. Done when browned and 130 to 145°F.
Wipe out the skillet and lower heat to medium-low. Whisk the remaining salt into the eggs. Pour the eggs into the pan and cook for 1 to 2 minutes, stirring constantly, until soft curds form and look glossy. Stir in half the chives and remove from heat. Done when soft and creamy but set.
Slice the rested steak against the grain. Place the steak and eggs on the plate with the warm potatoes. Garnish with the remaining pepper and chives.

Nutrition

Ingredients

Instructions

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