Quick Steak and Eggs

Steak and Eggs

Steak and eggs is one of my family’s favorite high-protein breakfasts, so obviously I wanted to find a way to make it a quick breakfast. I achieve this by using lean, thin-cut sirloin tips. Because it’s a very lean cut of meat, it can be dry and chewy, unless very thinly cut (1/4-inch thick) and quickly fried as cutlets, which is what I do. A quick sear on each side in a hot skillet – 30 seconds or so per side – is all it takes, and despite being a “lesser” cut in terms of texture, sirloin tips are very flavorful. On a bed of arugula, the egg yolk provides all the sauce one needs, and the combination makes a very filling, tasty, and high-protein breakfast that keeps me full for hours.

Steak and Eggs
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 2 servings
  • 2 large eggs
  • 2 teaspoons olive oil, divided
  • 2 (3 oz) organic, grass-fed, thin-cut sirloin tips
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups arugula leaves
  1. Heat a medium skillet over medium heat, about 4 minutes. Brush the skillet with a teaspoon of olive oil. Break 2 eggs into the skillet and fry them over medium heat until whites are set, about 5 minutes.
  2. While eggs are frying, heat a large skillet over medium-high heat, about 3 minutes. Season the steaks with salt and pepper (seasoning on one side is enough since they are so thin).
  3. Brush the hot skillet with a teaspoon of olive oil. Place the steaks in the skillet and fry 30 seconds per side for medium-rare, or 1 minute per side for medium. Remove to a plate and allow to rest 2 minutes.
  4. Place a pile of arugula leaves and a steak on each plate. Top with an egg. Season the eggs with kosher salt and freshly ground black pepper. Serve immediately.
Nutrition Per Serving
Calories: 220; Fat: 12g; Carbohydrates: 0g; Sugar: 0g; Sodium: 403mg; Fiber: 0g; Protein: 26g

Steak and Eggs

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