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RECIPE
13 INGREDIENTS10 STEPS40MIN

Steak and Eggs with Panko-Crusted Tomatoes

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Throwdown Kitchen

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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.
40MIN
Total Time
30MIN
Active Time

Throwdown Kitchen

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Ingredients

US / METRIC
Servings:
2
Serves 2
8 oz
Sirloin Steak
as needed
Panko Breadcrumbs
1
Egg , beaten
1/4 cup
Extra-Virgin Olive Oil , divided
3 Tbsp
Butter , divided
1 sprig
1 clove
1/2 Tbsp
Salt , divided
1/2 Tbsp

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Nutrition Per Serving

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CALORIES
844
FAT
68.6 g
PROTEIN
49.8 g
CARBS
7.9 g

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.

Cooking Instructions

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Step 1
Thickly slice the Panko Breadcrumbs (as needed), at least 1-inch thick, dredge them in Egg (1), and then into an Vine-Ripened Tomato (2) wash. Coat them with All-Purpose Flour (as needed).
Step 2
Season the Ground Black Pepper (1 teaspoon) with Sirloin Steak (8 ounce), Salt (1 teaspoon), and Extra-Virgin Olive Oil (1 tablespoon).
Step 3
Heat up the cast iron pan to high temp, add Extra-Virgin Olive Oil (1 tablespoon) 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.
Step 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.
Step 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 tablespoon) and Butter (1 tablespoon). While the steak is grilling, baste the steak with the herb-seasoned butter.
Step 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.
Step 7
Reduce the heat on the cast iron pan to medium-high heat and add Extra-Virgin Olive Oil (1 tablespoon) and cook the tomatoes on one side for 2 minutes and then flip them over and cook another 2 minutes.
Step 8
Heat a non-stick frypan to medium, drop softened Butter (2 tablespoon) and then gently add your Egg (4) into the frying pan. Reduce the heat to medium-low while the eggs cook through.
Step 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 teaspoon) and Ground Black Pepper (1 teaspoon).
Step 10
Slice the sirloin steak and plate alongside the eggs and fried tomatoes. Serve the steak and eggs immediately.

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Nutrition Per Serving
Calories
844
% Daily Value*
Fat
68.6 g
88%
Saturated Fat
23.4 g
117%
Trans Fat
0.0 g
--
Cholesterol
603.9 mg
201%
Carbohydrates
7.9 g
3%
Fiber
1.2 g
4%
Sugars
3.4 g
--
Protein
49.8 g
100%
Sodium
2802.3 mg
122%
Vitamin D
2.7 µg
14%
Calcium
156.5 mg
12%
Iron
5.3 mg
29%
Potassium
758.7 mg
16%
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