Description
A hearty and flavorful Steak and Eggs hash combining tender sirloin steak, crispy seasoned potatoes, sautéed onions, and fresh cherry tomatoes topped with perfectly cooked eggs and a vibrant herb sauce. Ideal for a satisfying brunch or dinner, this dish balances savory, fresh, and tangy flavors in a single skillet meal.
Ingredients
Herb Sauce
- 3 tablespoons olive oil
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons fresh chives, chopped
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- ½ teaspoon kosher salt
- Freshly ground black pepper, to taste
Steak
- 1 tablespoon olive oil
- 1 pound top sirloin steak
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Potatoes and Vegetables
- 1 tablespoon olive oil (plus a drizzle for cooking potatoes)
- 1 pound gold potatoes, cut into ½-inch cubes
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ medium yellow onion, thinly sliced
- 1 cup cherry tomatoes, halved
Eggs
- 3-4 eggs
Instructions
- Prepare the Sauce: In a small bowl, combine olive oil, fresh parsley, chopped chives, minced garlic, lemon juice, kosher salt, and freshly ground black pepper. Stir thoroughly and set aside to allow the flavors to meld together.
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Season the top sirloin steak with kosher salt and black pepper. Place steak in the hot skillet and sear each side for 3 to 4 minutes or until your preferred doneness is reached. Remove steak from skillet and let it rest on a cutting board for 5 minutes before cutting it into cubes.
- Prepare the Potatoes: Using the same skillet, heat a drizzle of olive oil over medium heat. Toss the cubed potatoes with smoked paprika, garlic powder, kosher salt, and black pepper until evenly coated. Add the seasoned potatoes to the skillet and cook, stirring occasionally, until they are golden brown and crispy, about 10 to 12 minutes.
- Add the Onion: Stir the thinly sliced onion into the skillet with the potatoes. Sauté together until the onions become soft and translucent, around 3 to 4 minutes.
- Incorporate the Steak: Add the cubed steak back into the skillet with the potatoes and onions. Stir well to combine all the ingredients evenly.
- Add the Tomatoes and Prepare for the Eggs: Gently fold in the halved cherry tomatoes and cook for about one minute. Use a spoon to create small wells spaced evenly throughout the mixture to hold the eggs.
- Cook the Eggs: Reduce the heat to low. Crack one egg into each of the wells in the skillet. Cover the skillet with a lid and cook until the egg whites are set but yolks remain runny, approximately 4 to 5 minutes. Alternatively, transfer the skillet to a preheated oven at 350°F and bake for 3 to 5 minutes or until eggs are cooked to desired doneness.
- Assemble and Serve: Drizzle the prepared herb sauce over the steak and egg hash. Garnish with extra fresh herbs if desired and serve immediately for a warm, flavorful meal.
Notes
- Resting the steak after cooking ensures juicier and more tender meat.
- For firmer egg yolks, extend cooking time slightly or bake longer in the oven.
- Using gold potatoes gives a creamy interior and crisp exterior when fried.
- Fresh herbs in the sauce add a bright and fresh contrast to the rich steak and potatoes.
- This dish can be adapted for other cuts of steak or different herbs depending on preference.
- Leftovers can be refrigerated and reheated gently in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
