A Great Breakfast Is A Mere Steak Away
As the weekend beckons we fantasise about sleeping in, and start thinking about what to cook for breakfast/brunch. Well, how about steak? Yes, steak for breakfast! Fun fact: individuals who eat a high protein breakfast aren’t as likely to indulge in foods high in sugar and fat later in the day. We’re not saying so; the American Journal of Clinical Nutrition is.
There are countless breakfast steak recipes; one immediately coming to mind is steak and eggs. So simple to execute, it sees steak replacing more traditional breakfast meats, and served alongside eggs. Feel free to jazz it up by topping with chimichurri or adding a side of Scotch bonnet-laced callaloo. Yum!
Not in the mood for multiple dishes? Here comes the one-pot breakfast/brunch. This steak and eggs breakfast skillet has everything you need for a hearty and delicious meal — eggs, potatoes, blue cheese, fresh herbs and, of course, steak. It’s pretty much a potato hash with steak and eggs, but it’s so easy to put together (remember, everything is cooked in one skillet) that you have some “me time” as well. We’re so confident about this dish that we’ve included the recipe.
Next up, we have good ole steak tacos. Since it’s the weekend, you may wish to channel your inner chef and make tortillas from scratch. It’s worth it. However, if you’re time-crunched, in the words of the Barefoot Contessa: “Store-bought is fine.” If you wish to explore Mexico’s culinary landscape beyond tacos, try making huevos rancheros with steak, or should we say bistec?
If you’re really planning on indulging, consider eggs benedict with thin slices of steak. Alternatively, you can sauté strips of steak, à la pepper steak, and serve with fried dumplings, and sautéed cabbage.
So, as you think about your weekend plans, just remember a great breakfast is only one steak away!
Steak & Eggs
1/2 Ib strip loin
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp paprika
1 tbsp olive oil
1 cup cubed peeled sweet potatoes
1 cup cubed unpeeled Irish/ yellow potatoes
1/2 cup halved cherry tomatoes
1/2 cup sliced mushrooms (optional)
1/4 cup sliced onions
3 cloves garlic, finely chopped
1/2 cup beef broth
4 large eggs
1/4 cup crumbled blue cheese
Fresh parsley, chopped
Preheat the oven to 400°F.
Season steak with salt, paprika, and pepper.
Heat olive oil in a cast-iron skillet over medium-high heat.
Add steak and cook to desired doneness. Remove from heat.
Transfer steak to a plate and cover with foil; set aside.
Do not drain off excess fat from skillet.
Return skillet to medium heat. Add sweet and Irish/yellow potatoes; sauté for 10 minutes.
Add tomatoes, mushrooms, onion and garlic; sauté for an additional two minutes.
Add broth and cook, stirring, until it is almost evaporated.
Crack eggs on top of mixture in skillet. Remove from heat.
Bake until eggs are set, about eight minutes. Meanwhile, uncover steak and transfer it to a cutting board; slice steak into thin slices.
Place steak on top of mixture in skillet.
Top with blue cheese and parsley.