Steak and eggs, a self-indulgent brunch, which in my view should be preceded or followed by a brisk run, but a great meal nonetheless. I have only been eating steak and eggs for the past say, 5 years. Its not a meal that was offered that much in London. The English are more drawn to the regular bacon and eggs, but with baked beans. Yes, baked beans! Yum. I used to add butter to my baked beans and some slivers of yellow onion, but I digress. I promise to feature a typically British “brekkie” some time soon.
As I mentioned, steak and eggs isn’t a meal I was brought up on, but I do enjoy it once in a while, when its made well – a choice cut of steak being primary. For my recipe today I used antibiotic free local harvest Angus sirloin steak – a fabulous piece of meat, tender and juicy. There are many that would go for a piece of skirt steak when making steak and eggs, but I really feel sirloin melds way better with eggs than skirt. Its a slightly denser cut of meat but still has the ability to melt in your mouth, so long as you buy a decent cut of meat. I must have ketchup with my steak and eggs, but is never enough for me just on its own I have to have my chimichurri sauce made with fresh parsley and garlic. I slice a piece of meat, dip it in the chimichurri sauce, then dip it in the ketchup then load up the fork with eggs – ayyyy!
You may be wondering what the chips piled on top of my steak and eggs are. They’re taro chips very thinly sliced using a mandolin and fried in a deep fryer for only a minute. Taro is known for its health benefits such as lowering blood sugar and blood pressure, improving digestion and circulation, protecting the skin and boosting vision health and, is purported to combat certain cancers and can even be used to draw out carcinogenic toxins when made into a plaster. A pretty impressive root vegetable – right? I grew up on Taro, or as my mother would call it, dasheen. My mother used to boil it and then mash it up with some milk and a little butter and give it to me when I was a baby #myfirstmeal! I don’t have any recipes featuring taro right now, but I promise to rectify that. Taros deserve a recipe.
So back to my steak and eggs. Give it a try. Make it as a celebratory brunch, a date brunch with a worthy fellow or gal, or just because, you’ll love it.
- 2 tbsp olive oil
- 1 tbsp parsley (finely chopped)
- 1 clove garlic (grated)
- Salt to taste
- 2 8oz sirloin steaks (1/2 inch thick)
- 1/4 tsp coarse ground salt
- 1/4 tsp freshly ground pepper
- tsp olive oil
- 4 eggs
- 2 tbsp canola oil
- Place all ingredients in a small bowl and mix thoroughly. Transfer to a serving dish and set aside.
- Season steaks with salt and pepper, lightly press the salt and pepper into the steaks to make sure the seasoning doesn't fall off.
- Heat grill pan on a high heat, and when its nice and hot, pour the olive oil into the pan and then add steaks.
- The steaks should begin to sizzle, do not disturb them, let your grill pan and heat do the work and sear the meat for 4-5 mins.
- Once the steaks have dark brown sear marks turn them over and turn off the heat. Your pan will still be very hot and will do the job of searing the steaks on the other side. As you have no heat under your grill pan you can let the steaks rest after cooking without moving.
- While the steaks are resting fry your eggs, two at a time.
- Heat your fry pan on a medium heat and then add a tbsp of canola oil.
- Crack two eggs into the fry pan and lower the heat, so that the eggs do not cook too quickly.
- Raise the heat as you get closer to the desired wellness of each egg.
- When eggs are almost done, spoon some of the hot oil over the yolk to make sure all of the egg is cooked.
- Remove from fry pan onto a plate and repeat with the other two eggs.
- Plate as desired and serve
- I like to use a large plate with steak and eggs, its an a somewhat extravagant meal so a large plate adds to the whole feel. You can include the sauces on the plate as I did to use up some of the space on the plate,