Preheat your grill. Remove the steak from the fridge and season it with a pinch of kosher salt and black pepper.
Spray or brush the grill with oil. Grill the steak for 2 minutes per side for medium-rare or for a total of 3 minutes on a dual-contact electric grill.
While the steak is cooking, heat a nonstick skillet over medium heat for 3-4 minutes.
When the steak is done cooking, transfer it to a plate, loosely cover it with foil, and allow it to rest.
While the steak is resting, cook the eggs. Spray the skillet with oil. Break 2 eggs into the skillet and fry them over medium heat until the whites are set, for about 5 minutes. You can use round molds to make the eggs round, as shown in the photo.
Place the cooked eggs on the plate. Season them with a pinch of salt and pepper. Season the steak and eggs with red pepper flakes, garnish with chopped parsley, and serve.
Video
Notes
Chuck eye steak is my favorite, but other cuts can work, too, including sirloin and New York strip, which I use in the video.
Instead of grilling the steak, you can pan-fry it in a skillet for 2-3 minutes per side over medium-high heat. While it rests, cook the eggs in the same pan.
The CDC recommends cooking meat and eggs thoroughly.
You can keep the leftover steak in the fridge, in an airtight container, for up to 4 days. Reheat them gently in the microwave, covered, at 50% power. Or add them cold to a salad. I don't recommend keeping fried egg leftovers.