Quick Steak and Eggs

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steak and eggs

One of my family’s favorite high-protein breakfasts is steak and eggs, so obviously I wanted to find a way to make it quick. 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.

Makes 2 servings

Total time: 15 minutes

2 large eggs
2 teaspoons olive oil, divided
2 (3oz) organic, grass-fed, thin-cut sirloin tips
1/4 teaspoon kosher salt
1/4 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 219.8
Total Fat 12.0 g
Saturated Fat 3.2 g
Cholesterol 231.9 mg
Sodium 403.1 mg
Total Carbohydrate 0.4 g
Dietary Fiber 0.0 g
Sugars 0.2 g
Protein 26.0 g
Weight Watchers Points Plus: 5 points

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Chorizo Frittata