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5.0 from 18 votes

Best Ever Steak and Eggs

So quick, easy, and fancy pants without any of the hard work! Served with the most amazing herb sauce. SO SO GOOD.

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

Ingredients

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

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.