Breakfast Steak and Eggs

Ingredients

• 680 g (1.5 lb), cut into 3 mm (1/8-inch) stripssirloin steak
• 8 largeeggs
• 15 g (1 tablespoon)butter
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)low-sodium soy sauce
• 15 ml (1 tablespoon)Worcestershire sauce
• 12.5 g (1 tablespoon)sugar
• 10 ml (2 teaspoons)mirin (or rice vinegar)
• 2.5 ml (1/2 teaspoon)dark soy sauce (omit if unavailable)
• 2 cloves, finely mincedgarlic
• 1.25 ml (1/4 teaspoon)ground black pepper
• 0.6 ml (1/8 teaspoon)salt

Instructions

1. 1

   Mix the marinade

   Measure the marinade ingredients into a bowl and whisk them together.

2. 2

   Coat the steak

   Put the steak strips in a large resealable bag. Pour in the marinade, press out the air, seal the bag and gently massage it so the marinade coats the beef evenly.

3. 3

   Chill the beef

   Set the sealed bag in a bowl and refrigerate the steak for 12 hours. Do not leave it to marinate for more than 24 hours.

4. 4

   Brown the steak

   When ready to cook, use tongs to lift the steak strips individually from the bag and lay them flat in a dry frying pan. Cook in batches, turning each strip once, until browned to your preference.

5. 5

   Keep steak warm

   Arrange the cooked steak on a baking sheet fitted with a wire rack. Keep it in an oven preheated to 80°C (175°F).

6. 6

   Drain excess grease

   If too much grease builds up in the frying pan, pour it into a glass bowl between batches.

7. 7

   Fry the eggs

   When the steak is cooked, fry the eggs in the butter until the whites are just set and the yolks remain soft.

8. 8

   Plate and serve

   Divide the beef among four plates and carefully add two eggs to each. Garnish and serve with buttered toast.

What is breakfast steak and eggs?

Steak and eggs is a hearty North American breakfast or brunch pairing: savoury beef alongside eggs, often with toast. This version uses thin strips of sirloin, marinated with soy, Worcestershire, mirin, garlic and seasoning before being browned in a pan.

The combination of a brief, high-heat sear and softly cooked eggs gives the plate contrast. Marinating ahead also makes this a more practical choice for a leisurely breakfast than a last-minute weekday meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 481 calories, 50g protein, 6g carbs, 27g fat.

The steak and eggs provide most of the protein, while the olive oil, butter and egg yolks contribute much of the fat. The small amount of carbohydrate comes mainly from the sugar in the marinade; toast served alongside would add more. Balance the plate with a fresh vegetable side, or keep the toast portion modest.

The marinade and the cut

Sirloin: cutting it into thin, even strips makes it quick to cook and easy to portion. Keeping the slices similar in thickness helps them brown at roughly the same pace.

Marinade: low-sodium soy sauce, Worcestershire sauce and dark soy sauce bring savoury depth, while mirin and sugar add a touch of sweetness. Garlic and black pepper round out the flavour.

Plan the overnight rest

Timing: the method calls for 12 hours in the fridge, so mix the marinade and bag the steak the night before. Keep it chilled in a bowl, and do not exceed 24 hours.

Before cooking: lift the strips from the bag with tongs, as directed, rather than tipping the whole bag into the pan. Cooking in batches gives each piece more room to brown.

Brown the beef in batches

Hot pan: lay the strips flat in a dry frying pan and turn each one once. The recipe gives no exact pan-cooking time, so use the stated browning preference as your cue.

Crowding: too many strips at once can prevent them from browning evenly. Work in batches, and drain accumulated grease into a glass bowl between batches if needed.

Keep the eggs soft

Doneness: cook the eggs in butter until the whites have just set while the yolks remain soft. Watch them closely, since they cook quickly.

Serving: the steak rests on a wire rack in a low oven while you finish cooking. Plate two eggs with one quarter of the beef per person, then serve with buttered toast as suggested.

Make it a brunch plate

Toast: buttered toast is the suggested accompaniment and provides a simple base for the soft yolk and savoury steak. Add it at the table so it stays crisp.

Fresh side: if you want something lighter alongside, serve a crisp salad or sliced tomato. These are optional serving ideas, not ingredients in the recipe.

Recipe notes & tips

• Slice the sirloin into strips of similar thickness so they cook more evenly.
• Marinate the steak in a bowl in the fridge to contain any leaks from the bag.
• Cook the beef in batches rather than piling the strips into the pan.
• Use tongs to handle the marinated strips individually, as the method specifies.
• Keep the cooked beef on the wire rack in the low oven while finishing the batches.
• Fry the eggs last so their whites and yolks are at the intended doneness when served.

Variations

• Use rice vinegar: substitute it for the mirin, as suggested in the ingredient list.
• Skip dark soy: omit it if you do not have it; the recipe does not call for a substitute.
• Add a fresh side: serve sliced tomato or salad alongside for a brighter plate.
• Change the egg finish: cook the yolks firmer if that is your preference.
• Serve with toast: add buttered toast at the table, as suggested in the method.

Common mistakes to avoid

• Marinating too long: keep the steak in the fridge for 12 hours and do not exceed 24 hours.
• Crowding the pan: the strips may not brown evenly; cook them in batches.
• Cooking all the beef at once: lift out individual slices with tongs and leave space between them.
• Letting grease build up: drain excess into a glass bowl between batches when needed.
• Overcooking the eggs: take them off the heat when the whites are just set and the yolks are still soft.
• Skipping the rack: set cooked steak on a wire rack over a baking sheet in the low oven, as directed.

How to store

Refrigerate leftover cooked steak and eggs promptly in a covered container and use within 3 days. Reheat the steak gently until hot; eggs are best freshly cooked, as reheating can firm the yolks.

Frequently asked questions