Egg
Steak & Eggs With Romesco Sauce
- Prep time 15 minutes
- Cook time 35 minutes
- Serves 6
Author Notes
Steak and eggs is a classic diner breakfast that can make a surprisingly easy yet elegant brunch. Skirt steak is a long, thin cut that cooks quickly and helps you feed a crowd, while Eggland’s Best eggs are a tasty, protein-packed topper. Frying the eggs while the steak rests simplifies the timing of this meal: You can have it on the table in the time it takes to roast the potatoes.
For a guest-worthy spin, we’ve added a smoky, nutty romesco sauce that gets its vibrant color from a pantry-friendly jar of roasted red peppers. It’s a quick condiment that requires only a little toasting (just the bread, garlic, and almonds) before blitzing in a blender with the rest of the ingredients. It can be prepared up to a week in advance to make your morning even faster. Toss the potatoes with herbs, and sprinkle everything with sliced scallions for a bit of freshness that keeps this hearty bowl feeling light. —Sarah Wharton
Test Kitchen Notes
This recipe is shared in partnership with Eggland's Best. —The Editors
Ingredients
- For the steak and eggs:
-
1 1/2 pounds
russet potatoes, cut into 1-inch cubes
-
6 tablespoons
vegetable oil, divided
-
1 tablespoon
kosher salt, divided (plus more for the eggs)
-
1 to 1 1/2 pounds
skirt steak
-
6
large Eggland’s Best eggs
-
3 tablespoons
chopped fresh herbs (such as oregano and/or parsley)
-
Romesco sauce
-
Sliced scallions, for garnish
- For the romesco sauce:
-
1
slice white bread
-
4
cloves garlic, smashed
-
1 cup
sliced almonds
-
1
(24-ounce) jar roasted red peppers, drained and liquid reserved
-
2 tablespoons
tomato paste
-
1 tablespoon
sherry vinegar
-
1 teaspoon
smoked paprika
-
3/4 teaspoon
kosher salt
-
1/4 teaspoon
cayenne pepper
-
2 tablespoons
extra-virgin olive oil
Directions
- For the steak and eggs:
- Place a rimmed baking sheet in the lower third of the oven. Preheat the oven to 450˚F.
- Toss the potatoes with 2 tablespoons vegetable oil and 1½ teaspoons salt. Remove the hot baking sheet from the oven and add the potatoes, arranging in a single layer. Return the pan to the oven and roast until tender and browned, about 30 to 35 minutes.
- Meanwhile, pat the steak dry, and cut it in half crosswise. Season with remaining salt. Heat 2 tablespoons vegetable oil in a large skillet over high heat. Add the steak and cook until well browned, 4 to 5 minutes. Then flip and cook until the internal temperature reaches 125˚F for medium-rare, about 2 to 4 minutes more. Transfer to a cutting board to rest.
- While the steak rests, add the remaining vegetable oil to the same skillet and crack in the eggs, working in batches if needed. Sprinkle them with salt as desired. Fry the eggs until the whites are set but the yolks are still runny (or to desired doneness).
- Toss the potatoes with the herbs. Thinly slice the steak against the grain. Serve the potatoes topped with sliced steak, some romesco, and a fried egg. Sprinkle with sliced scallions.
- For the romesco sauce:
- Toast the bread, then tear into small pieces and add to the carafe of a blender.
- In a dry skillet set over medium-high heat, toast the garlic and almonds until golden in spots, about 5 to 6 minutes, stirring frequently. Add to the blender with the peppers, tomato paste, vinegar, smoked paprika, salt, and cayenne. Blend until well combined.
- With the blender running, slowly add the oil and blend until mostly smooth. Add a little reserved red pepper liquid if needed. Store in an air-tight container in the refrigerator for up to 1 week or freeze for up to 3 months
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