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Steak and Eggs Recipe - AnnRecipe

Steak and Eggs Recipe

Steak and Eggs Recipe is one in every of my household’s favorite breakfasts. Dinner for breakfast! This steak and egg hash is filled with vegetables and protein, the proper begin to your day! Sear off the steak fresh, or use leftovers from the evening earlier than to make this dish even simpler to tug together. It’s scrumptious, hearty, keto, and it retains us full for a lot of hours. You’ll solely want a number of simple ingredients to make this tasty keto breakfast, topped with a punchy herb sauce that you’re going to be pleased to have leftovers of. The precise measurements are included within the recipe card below.

Steak and Eggs Recipe

Recipe by AnnastasiaCourse: Low Carb – Keto, Main, Breakfast, DinnerDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

575

kcal

Ingredients

  • 1 (6-ounce) bone-in rib-eye or sirloin steak

  • 2 large eggs

  • 2 tablespoons unsalted butter – plus more if needed

  • Kosher salt and freshly ground black pepper

  • FOR CHIMICHURRI
  • 1/4 cup chopped fresh oregano

  • 1/4 cup chopped fresh flat-leaf parsley

  • 1/4 cup extra-virgin olive oil

  • 2 garlic cloves – minced

  • Juice lime – from 1/2 lime

  • 4 sprigs fresh mint

  • Pinch of red pepper flakes

  • Kosher salt and freshly ground black pepper

instructions

  • Season the steak with salt and pepper.
  • Melt butter in a large cast-iron skillet over medium-high heat. Place the steak on one side of the skillet, leaving room for the eggs. Cook till the steak has a darkish brown sear, 3-4 minutes per side for medium-rare. If the pan will get dry, add another tablespoon of butter. Cut back the heat to medium-low and add the eggs. Season with a pinch of salt and pepper. When the whites begin to set, cover the skillet with a lid and cook for 2-3 minutes extra.
  • For the chimichurri: Mix all of the ingredients in a medium bowl and stir to totally incorporate.
  • Place the cooked eggs and steak on the plate. Season with salt, pepper, and red pepper flakes, as needed. Garnish with chopped parsley, if desired. Serve with the Chimichurri Sauce.

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