Food & Cooking Recipes Breakfast & Brunch Recipes Steak and Eggs Be the first to rate & review! Name a more iconic duo than steak and eggs: we'll wait. By Laura Rege Laura Rege Laura is a freelance writer for MarthaStewart.com. Editorial Guidelines Published on April 30, 2024 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 10 mins Total Time: 30 mins Servings: 4 Order up! Steak and eggs is a beloved diner order because it’s hearty, filling, and delicious. Whether you’re hungry to start the day with something hearty or looking to end a late night of revelry, this recipe won’t disappoint. Steak and eggs are a match made in heaven, and we can understand why this dish is a standby order at diners across the country. The perfectly cooked flank steak makes the dish satisfying enough to eat for any meal of the day. Many people opt for steak and eggs as a breakfast order since it’s a true stick-to-your-ribs kind of meal. Pair it with roasted potatoes or a few slices of golden brown toast, and you’ll be ready to take on the day. 40 Classic Diner Food Recipes You Can Recreate at Home Ingredients for Steak and Eggs Steak: We opt for flank steak for this recipe. It’s a lean, thin cut of meat, so it cooks quickly. To make the meat fit better into the pan, cut it into more manageable-sized pieces—this way, every part of the surface of the meat will have contact with the pan and develop a golden brown crust. Eggs: Just like when ordering at a diner, you can prepare your eggs however you like them. In this case, they are sunny side up, but they can also be hard-fried, poached, or scrambled. Scallion relish: This spicy and herbaceous relish is what sets our recipe apart from the others. You won’t often see a relish like this served with steak and eggs at your neighborhood diner, but it’s bursting with flavor and pulls the whole dish together. If you have extra, you can spoon it over other meats or use it as a garnish for ramen noodles. Sides and condiments: Think about what might be available on the countertop at the diner—things like hot sauce and ketchup are must-haves. As far as side dishes go, you can’t go wrong with buttered toast, roasted potatoes, or hash browns. What Is the Best Cut of Steak to Use? So what is flank steak? And why do we prefer it for this dish? Flank steak is a long cut of meat that comes from the cow’s abdominal region. It’s one of the most lean cuts of beef, but even without much fat, it still has a ton of flavor. It’s not as tender as something like filet mignon or rib-eye, but it does well when cooked quickly over high heat, which is perfect for this recipe. Hanger and strip steaks are very similar in texture and thickness, so they make good substitutes for flank steak. If you want something even more hearty, try a rib-eye. How to Identify Tough and Tender Cuts of Meat Ingredients Scallion Relish ¼ cup extra-virgin olive oil 3 large scallions, thinly sliced (about ½ cup) ⅓ 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 Steak and Eggs 3 tablespoons extra-virgin olive oil 1 ½ pounds Flank steak, cut into 4 equal size pieces 4 large eggs Toast or roasted potatoes, for serving Hot sauce, for serving Directions For 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. Cook 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. Remove steak to cutting board: Transfer steak to a cutting board and remove skillet from heat. Cook 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 steak and add to plates: 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. Storage While the steak and eggs are both best eaten as soon as they’re cooked, the scallion relish can be made up to 2 days ahead of time. Transfer the relish to an airtight container and refrigerate. Reheating The steak can be reheated easily enough, but eggs should be cooked to order. To reheat the steak, wrap an unsliced portion tightly in foil and place in a 350 degree oven until warmed through, about 5 to 8 minutes. If you want to crisp up the edges for a just-seared feel, uncover the steak and pop it under the broiler for just a few seconds. Frequently Asked Questions What kind of side dishes go with steak and eggs? Depending on how hungry you are and which meal you’re enjoying it for, steak and eggs can be served with whatever you’re craving. Starches and carbs like toast and potatoes are traditional, but if you want to incorporate something green into the meal, try a simple side of salad greens or sautéed peas. Do you eat steak and eggs for breakfast or dinner? Dealer’s choice! This hearty meal can be enjoyed for any meal of the day. Can I make steak and eggs in the oven? Technically, you could cook this recipe in a super hot oven, but this dish is made to be fast and simple. Everything will cook much more quickly on the stovetop. More Classic Diner Recipes to Try: Classic Cheese Omelet Test Kitchen’s Favorite Buttermilk Pancakes Hash Browns Easy Eggs Benedict Quick Fried Chicken and Waffles Classic French Toast Perfect BLT Sandwich Jelly Donuts Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.