Name: Pan-seared steak and eggs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, patted dry; 2 large eggs; 3.5 oz Yukon Gold potatoes, cut into half-inch cubes; 1 1/2 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Instructions

Prep 20 min · Cook 10 min

Heat a 12-inch nonstick skillet over medium-high heat with half the oil. Add the potatoes and 1/8 teaspoon of the salt. Add the water and cover the pan immediately. Steam for 5 minutes. Remove the lid and cook for 5 to 7 minutes more, stirring occasionally, until the water has evaporated and the potatoes are golden.
Push the potatoes to one side of the skillet and add another portion of oil to the empty space. Season the 1-inch-thick steak with 1/4 teaspoon of the salt and half the pepper. Place the steak in the skillet and cook for 4 minutes. Flip and cook for 3 to 4 minutes more. Transfer the steak and potatoes to a plate, tent loosely with foil, and rest the steak. Done when browned on the outside and 145°F.
Wipe the skillet clean and return to medium-low heat with the remaining oil. Crack the eggs into the skillet. Cook for 3 to 4 minutes until the whites are completely set but the yolks are still soft. Season with the remaining salt and pepper. Done when whites set and yolks still soft.
Slice the rested steak against the grain. Serve the sliced steak on the plate alongside the fried eggs and crispy potatoes.

Nutrition

Ingredients

Instructions

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