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Best Ever Steak and Eggs
5 from 18 votes

Best Ever Steak and Eggs

This dish pairs skirt steak cooked to medium with a fresh herb sauce and fried eggs. The herb sauce combines parsley, basil, chives, shallot, garlic, crushed red pepper, olive oil, and vinegar for a bright, savory complement. The steak is seared for a caramelized crust and sliced thin, making a satisfying meal with rich eggs.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course, Breakfast

Ingredients

  • ½ cup parsley chopped fresh leaves
  • ½ cup basil chopped, fresh
  • 2 tablespoons chives chopped fresh
  • 1 shallot diced, small
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes crushed
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 ½ pounds skirt steak
  • 1 tablespoon canola oil
  • 6 egg fried

Instructions

    Cup of Yum
  1. In a medium bowl, combine parsley, basil, chives shallot, garlic and red pepper flakes. Whisk in olive oil and vinegar; season with salt and pepper, to taste.
  2. Using paper towels, pat both sides of the steak dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
  4. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
  5. Thinly slice steak against the grain and serve with parsley mixture and eggs.