Steak and Eggs with Charred Salsa

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.

The Steak

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.

The Eggs

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.

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