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!
1/2teaspoondark soy sauce(if you don't have dark soy sauce, omit it without a substitution)
1/4teaspoonground black pepper
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.
Nutritional information does not account for toast or any condiments.