The Best Steak and Eggs Breakfast for a Protein-Packed Morning
This steak and eggs breakfast combines tender, marinated steak strips with perfectly cooked sunny-side-up eggs, creating a delicious, protein-packed meal that’s easy to prepare and healthy.
Ingredients
- 1.5 pounds sirloin steak cut into 1/8-inch strips
- 8 large eggs
- 1 tablespoon butter
- 2 tablespoons olive oil For the Marinade
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 2 teaspoons mirin (or rice vinegar as a substitute)
- 1/2 teaspoon dark soy sauce (optional)
- 2 cloves garlic finely minced
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
Instructions
- In a small bowl, whisk together all marinade ingredients until fully combined.
- Place the steak strips in a large resealable plastic bag. Pour in the marinade, then seal the bag, pressing out excess air. Massage the marinade into the steak to ensure it’s evenly coated. Refrigerate for 12 hours or overnight (no more than 24 hours).
- When you’re ready to cook, preheat your skillet over medium-high heat. Lay individual steak strips flat in the dry skillet in small batches. Cook for 1-2 minutes per side, or until browned to your desired doneness.
- Transfer the cooked steak strips to a baking sheet with a wire rack. Keep warm in a preheated oven set to 175°F while completing the remaining batches.
- Once all the steak is cooked, melt the butter in the same skillet over medium-low heat. Crack in the eggs, cooking them sunny-side up until the whites are set but the yolks remain soft (about 3 minutes).
- To serve, plate a portion of steak alongside two cooked eggs. Garnish with fresh herbs, if desired, and serve immediately with optional buttered toast. Enjoy!
Notes
Pro Tip: If you need substitutions, swap soy sauce for coconut aminos to make this suitable for gluten-free diets, or replace sirloin with chicken breast for a leaner option.