- Juan Mari Arzak born (1942)
Steak and Eggs
- One 3/4-pound boneless sirloin steak
- Salt and pepper, to taste
- 1 egg, or more as desired, preferably heirloom or organic
While a tad heavy to eat for breakfast, steak and eggs is one of my favorite "brinner" dishes. (And, not to mention, ridiculously quick and easy to make.)
Generously season the steak with salt and pepper on both sides. Heat a medium pan or cast-iron skillet until hot. Then, over medium-high heat, cook the steak until it reaches desired doneness (about 6 minutes on each side for medium-rare). Set the steak aside on a dish to rest.
Reduce the heat under the pan to medium and add the egg (or eggs). Season with a little salt and pepper, and cook for about 3 minutes or until edges of the whites curl and begin to brown. Remove from the pan and place on top of the steak to serve.