Martha Stewart steak and eggs is an easy 30 minute cast iron breakfast with a zesty scallion relish on top. Seared flank steak and runny eggs get a kick from aleppo pepper, fresh parsley, and red wine vinegar, a weekend brunch worth waking up for.
Serve it with buttered toast or crispy roasted potatoes for a family breakfast no one forgets. Sear the steak hard so it builds a deep crust, since that browning is what carries the whole plate.
Martha Stewart Steak and Eggs
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings10
minutes20
minutes550
kcalGolden crusted flank steak sliced thin beside runny fried eggs, topped with a spicy herby scallion relish that adds heat and brightness to every forkful.
Ingredients
- For the Scallion Relish:
1/4 cup extra-virgin olive oil
3 large scallions, thinly sliced (about ½ cup)
1/3 cup packed fresh parsley leaves, finely chopped
2 tablespoons red wine vinegar
1 teaspoon aleppo pepper, or large pinch red pepper flakes
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper
- For the Steak and Eggs:
3 tablespoons extra-virgin olive oil
1 1/2 pounds Flank steak, cut into 4 equal size pieces
4 large eggs
Toast or roasted potatoes, for serving
Hot sauce, for serving
Directions
- Make the scallion relish: In a small bowl, combine the oil, scallions, parsley, vinegar, pepper, and garlic. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Sear the steak: Heat a large cast iron skillet over medium-high and pour in 1 tablespoon of the oil. Add the steak and cook until golden on both sides and center reaches 125°F for medium-rare, about 5 minutes per side.
- Rest the steak: Transfer steak to a cutting board and remove skillet from heat.
- Cook the eggs: Drain excess fat from skillet and wipe clean. Place skillet over medium heat and pour in the remaining 2 tablespoons of oil. Crack the eggs into the skillet, season with salt and pepper, and cook until whites are just set, and yolks are still runny, about 5 minutes; transfer to plates.
- Slice and plate: Thinly slice the steak and arrange on plates with eggs.
- Serve: Dollop with scallion relish and hot sauce and serve with toast or roasted potatoes.
FAQs
What cut of steak works best for steak and eggs?
Flank steak is the go-to because it cooks fast over high heat and has strong beefy flavor despite being lean. Hanger steak and strip steak are similar in thickness and work as direct swaps. For something richer, try a boneless rib eye, but cut the cook time to 3 or 4 minutes per side since it carries more fat.
Can I make the scallion relish ahead of time?
The relish keeps in an airtight container in the fridge for up to 2 days. The flavors get better after a few hours as the vinegar softens the raw scallion bite. Use any leftover on grilled chicken, ramen, or roasted vegetables.
How do I reheat leftover steak without overcooking it?
Wrap an unsliced portion tightly in foil and warm it in a 350 degree oven for 5 to 8 minutes. If you want the seared crust back, unwrap and slide it under the broiler for just a few seconds. Always cook eggs fresh since reheated eggs turn rubbery.
What sides go best with steak and eggs for brunch?
Buttered toast and crispy hash browns are the classic diner pairing, and roasted potatoes work just as well. A handful of arugula dressed with lemon juice or some sauteed peas rounds out the plate if you want something green.
Can I cook the eggs a different way?
The recipe calls for sunny side up, but you can scramble, poach, or hard fry them to your taste. For poached eggs, bring a small pot of water to a gentle simmer with a splash of vinegar and cook for 3 to 4 minutes. Scrambled eggs work too: pull them off the heat while they still look slightly wet so they stay creamy.
