Recipe Image
Servings:
2
Steak and Eggs with Panko-Crusted Tomatoes
Today on Throwdown Kitchen we show you how to make Steak and Eggs. We’ going to change things up a little and cook our steak in a cast iron pan along with butter, rosemary and thyme. To complement our steak we’ll fry vine ripened tomatoes with a Panko crust.
Total Time
40min
0.0
0 Ratings
Author: Throwdown Kitchen
Servings:
2
Ingredients
•
8
oz
Sirloin Steak
•
4
Eggland's Best Classic Eggs
•
2
Vine-Ripened Tomatoes
•
as needed
All-Purpose Flour
•
as needed
Panko Breadcrumbs
•
1
Eggland's Best Classic Egg
, beaten
•
4
Tbsp
Extra-Virgin Olive Oil
, divided
•
3
Tbsp
Butter
, divided
•
1
sprig
Fresh Thyme
•
1
sprig
Fresh Rosemary
•
1
clove
Garlic
•
2
tsp
Salt
, divided
•
2
tsp
Ground Black Pepper
, divided
Cooking Instructions
1.
Thickly slice the
Vine-Ripened Tomatoes (2)
, at least 1-inch thick, dredge them in
All-Purpose Flour (as needed)
, and then into an
Eggland's Best Classic Egg (1)
wash. Coat them with
Panko Breadcrumbs (as needed)
.
2.
Season the
Sirloin Steak (8 oz)
with
Extra-Virgin Olive Oil (1 Tbsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1 tsp)
.
3.
Heat up the cast iron pan to high temp, add
Extra-Virgin Olive Oil (1 Tbsp)
and lay the sirloin steak into the pan. Listen for the sizzle. Once you’ve put it in. don’t move it around for at least 3 minutes, then flip it over.
4.
Reduce the heat to medium-high. The steak will already have a great crust developed, and now it’s going to finish for another 3 minutes.
5.
Add fresh herbs
Fresh Thyme (1 sprig)
,
Fresh Rosemary (1 sprig)
, and
Garlic (1 clove)
to the pan along with more
Extra-Virgin Olive Oil (1 Tbsp)
and
Butter (1 Tbsp)
. While the steak is grilling, baste the steak with the herb-seasoned butter.
6.
Remove the steak and set aside to rest and keep warm. We cooked the steak to rare, and it’s going to continue to cook for 10 minutes out of the pan and come up to a medium-rare temperature. If you like your steak more well done, that fine. Cook another minute on each side for medium.
7.
Reduce the heat on the cast iron pan to medium-high heat and add
Extra-Virgin Olive Oil (1 Tbsp)
and cook the tomatoes on one side for 2 minutes and then flip them over and cook another 2 minutes.
8.
Heat a non-stick frypan to medium, drop softened
Butter (2 Tbsp)
and then gently add your
Eggland's Best Classic Eggs (4)
into the frying pan. Reduce the heat to medium-low while the eggs cook through.
9.
We like our eggs yolk side up and cooked so that the yolk is still runny but the whites are cooked through. We’ll place a lid on the eggs with 1 teaspoon of water and let the eggs cook for 3 minutes. Season the eggs with
Salt (1 tsp)
and
Ground Black Pepper (1 tsp)
.
10.
Slice the sirloin steak and plate alongside the eggs and fried tomatoes. Serve the steak and eggs immediately.
Author's Notes
The best cut of meat for steak and eggs is beef that is marbled well. Marbling is an indicator of tenderness. The marbling in meat helps keep the steak juicy and moist while cooking. Ribeye is the best choice for steak and eggs, followed by sirloin, chuck and tenderloin.
Nutrition Per Serving
CALORIES
832
FAT
67.6 g
PROTEIN
49.7 g
CARBS
7.2 g
