Steak and eggs is a brunch lover's dream meal. You get to have breakfast food (eggs), and lunch food (steak), all in one dish. Why force yourself to choose between breakfast and lunch? This recipe for Steak and Eggs with Charred Salsa is an easy and impressive brunch meal you can make for yourself and for someone special. You might as well pour yourself a mimosa while you're at it.
Equipment needed for making Steak and Eggs
The following pieces of equipment are essential for making steak and eggs along with a slew of other dishes. In fact, they may be my two most-used kitchen essentials.
Cast Iron Skillet
Cast iron pans are excellent for searing meat because they get very hot and retain their heat. This heat allows you to develop caramelization, or crust, on the outside of your steak. This crust is very flavorful and downright sexy.
I sear chicken, pork chops, and steaks, among other things in my 12 inch Lodge Cast Iron on a regular basis. I bought it while mindlessly wandering through Target a couple years ago because it seemed so sturdy and high quality without even coming close to breaking the bank. A couple years later, I still use I frequently and it has never let me down.
Amazon sells an updated version of the same pan, which you can purchase here.
Instant read thermometer
Specifically, the Thermapen Mk4 Instant Read Thermometer by Thermoworks. This thing is incredible. It's a little pricey, but only because of its excellent quality and accuracy.
If you're really interested in taking your cooking skills to the next level, you'll want a good instant thermometer. It completely takes the guess work out of making a delicious dish like steak and eggs at home. No more pressing different parts of your hand and cheek to compare the feeling with the texture of a steak.
There are less expensive instant read thermometers out there, but most of them aren't quite as "instant" as the Themapen Mk4.
This recipe calls for flank steak because of its quick preparation and cook time. This steak and eggs recipe is meant to be simple, and not time consuming, so you can enjoy a delicious and rewarding brunch and then get on with your day.
I also really like the slightly chewy but still tender texture of flank steak. It doesn't melt in your mouth like filet mignon, but its large surface area allows for a lot of flavor, and a proper Bias Cut makes it tender.
This steak and eggs recipe calls for sunny side eggs, which I cook on low heat, covered with a lid so the whites set more quickly, before the bottom of the eggs have a chance to brown. I know a lot of people that enjoy crispy eggs, but I am not one of those people. Do what you want with your eggs!
As for the yolk, I love when it's still runny and mingles with the hot sauce and charred salsa to make a rich sauce for the steak.
Salsa on Steak and Eggs
Steak and eggs are both rich, hearty foods, so use salsa to bring some acidity to the dish. Try one of my 3 recipes for charred salsa. I recommend making it a day in advance to further simplify the brunch-making process.
You can also purchase jarred salsa, but I find that nothing compares to the flavor of a homemade charred salsa.Print
A delightful brunch recipe you and your favorite person will love to enjoy together.
- Sometime early in the day, say, when you turn on your morning pot of coffee, season the steak heavily with salt, about 2 big pinches per side, and return it to the refrigerator, uncovered, perferably on a cooling rack set over aluminum foil, so any liquid that comes out of the steak can drip through and land on the foil. Remove steak from the refrigerator 45 minutes before you plan on cooking it to take the chill out of it.
- When you're ready to start cooking, open a window for ventilation, and heat 1-2 Tb olive oil in a cast iron skillet over high heat. Once the skillet is very hot, pat the steak dry and season it generously with pepper, chili powder, and coffee grounds on both sides. Place steak in the skillet and sear for about 4 minutes. Flip. Sear for approximately 3 more minutes, until the internal temperature reaches 120-125 degrees Fahrenheit for medium rare. Timing will depend on how thick your steak is, so buy an instant read thermometer to eliminate the guesswork. Remove steak from skillet and set it aside to rest on a cutting board for at least 5 minutes.
- While the steak rests, heat a medium nonstick skillet with 1Tb butter over medium-low heat. Crack eggs directly into the skillet, season with a small pinch of salt and pepper, and cover. Cook until the whites have set (no longer liquidy), and a slight white film just begins to form around the yolks. Plate 2 eggs on each plate.
- Slice flank steak on the bias, or against the natural grain of the meat fibers, and place several slices on each plate next to the eggs. Top with salsa and your favorite hot sauce.
Keywords: Steak and eggs, brunch, charred salsa