Breakfast Steak and Eggs is most certainly a hearty meal! Most morning routines don’t make room for such luxuries, but a weekend breakfast or brunch is a perfect time to indulge in something as delicious as this! Go ahead and prepare the beef the night before. The longer it marinates, the more tender and juicy it will be!
BREAKFAST STEAK AND EGGS
Breakfast is one of those things that you either love or hate. In our home, we all love breakfast foods, but we all vary on the time one should partake in a breakfast feast. That’s why Breakfast Steak and Eggs is more of a dinner for us! 99% of the time, I’m the first one downstairs in the morning. I make my coffee and start in on my blog work.
John.e will usually come downstairs an hour later. He will make his tea and usually have a piece of toast or some overnight oats he had prepared the night before. Next, he will spend some time reading or making a note of his plans for the day. Soon after, he has changed into his older clothes and he will putter around outside until I give him the 30 minute notice that dinner is almost ready.
In typical teenage fashion, McKenna won’t make her way downstairs until 11am. She’s up early and in the shower. She’s dressed and depending on how she feels, her make up and hair done too. She stays in her room until she gets thirsty or hungry.
So, it’s around 11am that I get hungry from the smell of her toasting a bagel or making a pop tart. If there’s an avocado in the fruit bowl, she will make mashed avocado on toast. I use the quiet time in the mornings to write up my blog posts, which is exactly what I’m doing right now. That’s when I start to get hungry and realize that I haven’t eaten yet.
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SO WHEN IS BREAKFAST READY?
I shared all of that with you just to say that if I were to prepare Breakfast Steak and Eggs, there would be no telling when everyone would get to the table to eat it! So, instead of preparing this breakfast dish for breakfast, I make it for lunch or dinner instead. We often have scrambled eggs, toast, and beans on Wednesday evening for dinner. We referred to it as College Dinner. And, even though John.e is a vegetarian and won’t eat the steak, he will certainly devour those sunny-side up eggs with his toast!
One of my best friends, Margaret, also serves her family of six her version of College Dinner about once a week. It certainly does take the difficulty out of deciding what to have for dinner – especially on a weeknight! And, who doesn’t love breakfast food for dinner anyway? Those greasy diners are in on it! Most of them serve breakfast all day long!
This meal looks like it might take a lot of time to prepare, but it really doesn’t. If you plan to make it, do yourself a favour and prepare the steak the night before. It will speed up the process and beside, marinated steak is so much tastier the longer it sits!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare Breakfast Steak and Eggs. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Steak – I’m using sirloin steak that I’ve cut into 1/8th inch strips.
- Eggs – Depending on how many people you are feeding, you will need two eggs per person.
- Butter – Use salted butter in this recipe. It tastes much better on both the steak and eggs!
Ingredients for the Marinade:
- Olive Oil – I like to use an extra light virgin olive oil, because the flavour is very muted.
- Soy Sauce – Use low sodium soy sauce, otherwise, the marinade might be too salty.
- Worcestershire Sauce – This stuff is like a miracle worker when it comes to imparting flavour. Use it often to get really good results in most of your savoury dishes.
- Sugar – The little bit of sugar will add just a bit of sweetness and will help to balance out the salty and savoury ingredients.
- Mirin – This is a type of rice wine. You can use white wine if you don’t have mirin.
- Dark Soy Sauce – This adds flavour and colour. It’s not as salty as regular soy sauce. If you do not have any, omit it without any substitution.
- Garlic – Use freshly minced garlic.
- Salt & Ground Black Pepper
Lord Byron’s Notes
HOW TO MAKE BREAKFAST STEAK & EGGS
First, you need to marinate the steak. To do this, measure the marinade ingredients into a bowl and whisk to combine. Transfer the steak to a large resealable bag. Pour in the marinade and carefully push the air out of the bag. Seal the bag and gently massage the bag ensuring that the marinade is evenly distributed over the steak. Place the bag of steak into a bowl and set it in the fridge for 12 hours. Do not exceed 24 hours.
When ready to prepare breakfast, use tongs to remove single slices of beef from the bag and lay each piece flat in a dry skillet. Fry in batches for best results, turning the steak once until browned to your preference. Place fried steak on a baking sheet lined with a wire cooling rack. Set in a pre-heated oven at 175° F. If too much grease collects in the skillet, drain it off into a glass bowl between batches.
Once done, fry the eggs in butter until the whites are just set, but the yolk is still soft. To plate, portion the beef into 4 servings and carefully transfer two eggs to each plate. Garnish and serve with buttered toast. Enjoy.
PREPARE THE STEAK THE NIGHT BEFORE
When preparing the steak for this Breakfast Steak and Eggs recipe, you should have one goal. That goal is simple, but it might seem rather difficult to achieve. I’m going to help you reach that goal with minimal effort. Are you ready?
The goal is to have the most tender, most moist, most flavourful steak. To get that, you will need to do two things. One of those things is to marinate the steak for at least twelve hours. That’s not a surprise though, right? Everyone knows that marinated steak is the best. The second thing you will need to do is to slice the steak as thinly as possible. Well, not paper thin, but as close to 1/8th of an inch as you can get it.
If you have ever tried to slice steak very thinly before, you know that it can be frustrating. It’s soft and it moves around when you push your knife into it. It’s no fun at all! What if I told you that I have a secret to getting the most uniform thinly sliced steak without the use of a meat slicer? Well, I do, and I’m going to share that secret with you.
Wrap the steak in plastic wrap and place it in the freezer. Be sure the steak is laying flat. Allow it to freeze for one hour. Don’t worry, the steak won’t be frozen rock hard. But, it will be firm and when it’s firm, that’s when you want to slice it. It’s so much easier to do and you can get those uniform slices with ease.
FRYING THE STEAK
When you take a steak and slice it as thin as I have here, it makes a lot of pieces. You may be tempted to dump the entire dish of marinated steak into a hot skillet and fry the pieces all at once. Will the steak be ruined if you did that? No. But, it might be overcooked.
You see, when you overcrowd a pan, especially with meat that has been marinated, before the steak has a chance to brown, it’s already cooking through too much. The browning only occurs when the water content or moisture has been evaporated from the skillet. And, you really don’t want to dump the extra marinade into the skillet, because that’s even more moisture that needs to be evaporated before browning can take place.
Use a large skillet and place strips of steak into the pan using a pair of tongs. Give each piece room and fry them in batches. Flip them over one at a time and once they are cooked and browned to your liking, remove from the skillet and place on a wire cooling rack with a baking sheet underneath to catch the drips. Store the cooked steak in your oven which has been pre-heated to 175 degrees.
Once all of the beef is cooked, keep it warm while you prepare the eggs and the toast. If you are skilled in the kitchen, you will be able to juggle the cooking of the steak while keeping an eye on the eggs and toast. If that feels like too much pressure for you, cook the steak first and keep it warm. It will be delicious, trust me!
WHAT KIND OF EGGS WILL YOU SERVE?
To me, the best fried egg is one that has a runny, silky-smooth yolk, but one that has all of the white set and cooked all the way through. You can prepare your eggs any way you want, but if you do not have a runny yolk, you’re missing out on something extraordinary!
I absolutely encourage you to try it, because the creaminess of the yolk just adds to the overall taste of the marinated steak. Look at the following photograph! Doesn’t that look yummy? Besides, if you don’t have a runny yolk, what do you dip your toast into? I know, I know – not everyone likes the same things. Even in our home of three people, we disagree on eggs!
In the case of a fried egg, John.e prefers a completely set yolk, while both McKenna and I prefer the yolk to be runny. When scrambling eggs, John.e prefers them to be fried until they have browned a bit. I like my scrambled eggs to have no browned bits and just slightly done through. If there’s a few underset spots, all the more better!
LET’S SERVE IT UP!
To serve this dish, you can plate it up like you see in the photographs. Do you need the toast? No, because there is certainly enough sustenance in the steak and eggs. However, I am not one to turn down carbs, and in our home, a breakfast plate without toast is just not breakfast!
You do not need condiments, but I could not resist trying this dish with two of my favourites. Because the steak has such a bold flavour, I knew it could stand up to a bold condiment as well. That is why I spooned on a little bit of my Sweet Tomato Jam, and my Southern Corn Relish. Yum! Now, how are you going to plate up your Breakfast Steak and Eggs?
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Breakfast Steak and Eggs
- 1.5 pounds sirloin steak, cut into 1/8 inch strips
- 8 large eggs
- 1 tablespoon butter
For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 2 teaspoons mirin (can substitute with rice vinegar)
- 1/2 teaspoon dark soy sauce (if you don't have dark soy sauce, omit it without a substitution)
- 2 cloves garlic, finely minced
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- Measure the marinade ingredients into a bowl and whisk to combine.
- Transfer the steak to a large resealable bag. Pour in the marinade and carefully push the air out of the bag. Seal the bag and gently massage the bag ensuring that the marinade is evenly distributed over the steak.
- Place the bag of steak into a bowl and set it in the fridge for 12 hours. Do not exceed 24 hours.
- When ready to prepare breakfast, use tongs to remove single slices of beef from the bag and lay each piece flat in a dry skillet. Fry in batches for best results, turning the steak once until browned to your preference.
- Place fried steak on a baking sheet lined with a wire cooling rack. Set in a pre-heated oven at 175° F.
- If too much grease collects in the skillet, drain it off into a glass bowl between batches.
- Once done, fry the eggs in butter until the whites are just set, but the yolk is still soft.
- To plate, portion the beef into 4 servings and carefully transfer two eggs to each plate. Garnish and serve with buttered toast. Enjoy.
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