NANCY CHEN

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easy steak + eggs (2 recipes)

Nancy Chen

Originally posted 12/22/17. Updated 1/30/19.

Brunch is my favorite meal. I've always been a savory brunch person — hashes and eggs Benedict all the way.

But one dish that I never order at brunch? Steak and eggs. Mostly because 1) it always seemed like the "boring" option and 2) 99% of the restaurants I'm eating brunch at are not using grass-fed beef.

Steak and eggs is a great combo, though, so I figured I'd make it myself. There’s a version with root veggie hash that’s more traditional, or you can go the keto/low carb route and make it on a breakfast salad.

The result? Two dishes I'll be making over and over again.

So whether you're making brunch for yourself (or you and your boo!), want a hearty breakfast, or craving breakfast for dinner, these two dishes are perfect. They’re packed with protein and veggies, and best of all, only takes 1 pan.

What more can you ask for (except maybe a mimosa on the side)?

Steak and Egg Breakfast Salad

Serves: 2 | Time: 20 minutes | Paleo, gluten free, Whole 30, keto-friendly

Ingredients:

  • 2 grass-fed 10-12oz NY Strips (I used ButcherBox)

  • 2 cage-free eggs (I used Vital Farms)

  • 1 carton organic arugula

  • 2 tbsp avocado oil

  • Himalayan sea salt and freshly ground black pepper, to taste

  • Dressing: 2 tbsp lemon juice, 4 tbsp extra virgin olive oil, 1 tsp turmeric, freshly ground black pepper, cayenne pepper, sea salt

  • Optional: avocados

Directions:

  1. Take NY Strips out of the fridge. Salt and pepper both sides.

  2. In a hot pan, sear the NY Strips over high heat for 2-3 minutes. Flip and continue searing for 2-3 minutes.

  3. Use tongs to sear the sides to render down the fat (I didn’t do this because it was impatient and you can see that on the sides of the steak).

  4. Lower heat and continue cooking for 1-2 minutes per side (this gives you a medium rare cook).

  5. Let rest for at least 15 minutes.

  6. In the same pan, fry 2 eggs over medium heat. Add salt and pepper.

  7. Add all ingredients for the dressing into a small bowl and whisk.

  8. Divide the arugula into 2 bowls and pour the salad dressing on top. Mix gently.

  9. Slice the NY Strips, place an egg and the steak on top of each salad, add avocado if you want some extra fat, and enjoy!

    Note: You can also make the steak the night before and just re-sear it in the morning to save time (my preferred way of doing it).

Easy 1-Pan Steak & Eggs with Root Veggie Hash

Serves: 2 | Time: 20 minutes | Paleo, gluten free, Whole 30, keto-friendly

Ingredients:

  • 1 x 6 oz flat iron steak (I used 100% grass-fed steak from ButcherBox)

  • 2 eggs (I used 2 local cage free eggs from Chestnut Farms)

  • 4 cups organic spinach

  • 1-2 slices sugar-free bacon (also from ButcherBox — click here to get $20 off + FREE bacon in your 1st box!)

  • 1 cup chopped sweet potatoes or squash (low carb option: replace this with 1 cup cauliflower and/or broccoli)

  • 1 organic pepper, chopped, or 1/2 cup already chopped organic peppers (I used the frozen ones from Whole Foods)

  • 1/4 onion, chopped

  • Salt, pepper, paprika, and cayenne, to taste

Directions:

  1. Take the steak out of the fridge about 15 minutes before you start cooking and season both sides with salt and pepper.

  2. Cut the bacon into 1-inch slides. In a hot pan on high heat, fry the bacon until crispy. Place the bacon on a plate with paper towels on it to drain.

  3. Pour some of the bacon grease out into a heat-safe bowl but leave enough to coat the bottom of the pan.

  4. Heat the pan back up and cook the steaks for 3-4 minutes on each side.

  5. Remove from heat and place in a separate plate.

  6. In the same pan, pour in the chopped sweet potatoes/squash, pepper, and onion.

  7. Cook for 5-7 minutes, or until crispy. Add in the spinach and cook for an additional 1-2 minutes, or until wilted. Season with salt, pepper, paprika, and cayenne, to taste.

  8. Remove from pan and set in a separate plate.

  9. If necessary, pour some bacon grease back into the pan. When the pan is hot, crack 2 eggs in and cook on medium heat until the whites solidify but the yolks are still runny (about 3 minutes).

  10. Slice the steak against the grain.

  11. In a plate, add a scoop of the vegetable hash, 1/2 of the sliced steak, and 1 egg. Sprinkle 1/2 the bacon on top of the hash. Add more salt, pepper, or red pepper flakes to taste if you want, and enjoy!

    Note: This would also taste great with gluten free toast and/or avocado on the side if you wanted to make a heartier meal!