Seared Steak & Eggs with Crispy Breakfast Potatoes

Photo: Katherine Lim from Melbourne, Australia · CC BY 2.0 · source

Garlic-butter-basted sirloin sliced over crispy paprika potatoes with peppers and onions, finished with sunny-side-up eggs. A real weekend breakfast.

Ingredients

• 1 lb top sirloin steak, about 1 inch thick
• 1½ lb baby potatoes, quartered
• 1 onion, diced
• 1 bell pepper, diced
• 8 eggs
• 2 tbsp butter
• 2 garlic cloves, smashed
• a handful parsley, chopped

From your pantry: 3 tbsp oil, 1 tsp smoked paprika, 1 tsp garlic powder, salt, pepper.

Instructions

1. Pat the steak dry and season well with salt and pepper; let it sit while you start the potatoes.
2. Microwave the potatoes in a covered bowl with a splash of water for 5 minutes, until just tender. Heat 2 tbsp oil in a large skillet over medium-high and cook the potatoes cut side down until crisp, 6 to 8 minutes. Add the onion, pepper, paprika, garlic powder and salt and cook 5 minutes more. Keep warm.
3. Heat a second skillet over high with ½ tbsp oil until smoking. Sear the steak 3 to 4 minutes per side for medium-rare (130°F inside). In the last minute add the butter and garlic and spoon the foaming butter over the steak. Rest 5 minutes.
4. Lower the heat to medium, add the remaining oil to the steak pan and fry the eggs until the whites are set, 3 minutes.
5. Slice the steak thinly against the grain and serve with the potatoes and eggs, with parsley over everything.

Tip: Par-cooking the potatoes in the microwave cuts the time in half and gives creamy insides with crunchy outsides.

Nutrition per serving

Good for

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