Steak And Eggs With Saucy Beans Recipes

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STEAK AND EGGS WITH SAUCY BEANS RECIPE



Steak and Eggs with Saucy Beans Recipe image

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes

Provided by Molly Baz

Yield 4 servings

Number Of Ingredients 13

2 tsp. hot smoked Spanish paprika
2 tsp. Aleppo-style pepper
2 1/2 tsp. kosher salt, plus more
1 tsp. freshly ground black pepper, plus more
2 (1 1/4"-thick) boneless New York strip steaks (about 14 oz. each), patted dry
7 Tbsp. extra-virgin olive oil, divided
2 medium shallots, finely chopped
4 garlic cloves, thinly sliced
1 small bunch cilantro, stems finely chopped, leaves coarsely chopped
1 (15.5-oz.) can pinto beans, drained
2 Tbsp. unsalted butter
3 limes, halved
4 large eggs

Steps:

  • Mix paprika, Aleppo-style pepper, 2 1/2 tsp. salt, and 1 tsp. black pepper in a bowl. Rub all over steaks, pressing to adhere. Let sit while you make the beans.
  • Heat 2 Tbsp. oil in a medium saucepan over medium-low. Cook shallots, garlic, and cilantro stems, stirring often, until softened but not yet browned, about 3 minutes. Add beans, butter, and ¾ cup water. Bring to a simmer and cook, stirring occasionally, until beans are saucy, 6-9 minutes. Remove from heat and stir in cilantro leaves. Finely grate some lime zest from one of the lime halves into beans, then squeeze in its juice. Season with salt and pepper. Cover to keep warm.
  • Heat a dry 12" skillet, preferably cast iron, over medium-high. Rub steaks with 3 Tbsp. oil and cook, undisturbed, 3 minutes. Turn and cook on other side 3 minutes, then turn again. Add all remaining lime halves, arranging cut side down. Cook until steaks are medium-rare (a thermometer inserted into thickest part should register 120°F) and limes are nicely charred, 2-3 minutes. Transfer steaks and limes to a cutting board. Wipe out skillet.
  • Heat remaining 2 Tbsp. oil in skillet over medium-high. Cook eggs sunny side up until whites are golden brown and crisp around edges and yolks are runny, about 2 minutes.
  • Slice steaks against the grain. Divide beans and steaks among plates and top each with an egg. Serve with charred limes for squeezing over.

STEAK AND EGGS



Steak and Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield about 4 main course servings

Number Of Ingredients 6

1 tablespoon vegetable oil
One 1-pound sirloin steak (about 1 inch thick)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 large eggs

Steps:

  • Preheat the oven 350 degrees F.
  • Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side.
  • Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
  • While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
  • Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.

GRILLED STEAK AND EGGS WITH BEER AND MOLASSES



Grilled Steak and Eggs with Beer and Molasses image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

1 1/2 teaspoons unsalted butter
1/2 medium onion, finely diced
1 clove garlic, minced
1 cup ketchup
1/2 cup molasses
1/2 cup apple cider
2 tablespoons sugar
1/2 cup lager-style beer
1 1/2 teaspoons yellow mustard
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
2 1-pound strip steaks (1/2 inch thick)
Salt and freshly ground pepper
1 tablespoon vegetable oil
4 grilled eggs (recipe below)

Steps:

  • Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
  • Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
  • Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.

STEAK AND EGGS



Steak and Eggs image

Order up! Make this diner classic at home with our recipe for steak and eggs. An assertive scallion relish provides the unifying sauce on this plate-it goes with everything.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 large scallions, thinly sliced (about 1/2 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
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

Steps:

  • 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.
  • For the Steak and Eggs: 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. Transfer steak to a cutting board and remove skillet from heat.
  • 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.
  • Thinly slice the steak and arrange on plates with eggs. Dollop with scallion relish and hot sauce and serve with toast or roasted potatoes.

STEAK AND EGGS



Steak and Eggs image

Manliest breakfast around.

Provided by Brian Genest

Categories     Breakfast Eggs

Time 45m

Yield 2

Number Of Ingredients 6

2 (5 ounce) filet mignon
1 tablespoon steak seasoning
1 teaspoon salt
2 slices thick-cut bacon
2 tablespoons clarified butter, divided
2 large eggs

Steps:

  • Rub steaks with steak seasoning and salt. Wrap a slice of bacon around each steak and let come to room temperature, about 20 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add steaks and sear for 1 minute per side.
  • Transfer the skillet to the preheated oven and bake to medium-rare or medium, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
  • Remove from the oven and transfer steaks to a plate. Tent with foil to let the juices set while you cook the eggs.
  • Wipe the excess grease from the skillet, add the remaining 1 tablespoon butter, and place over medium heat. Gently crack eggs into the skillet, being careful not to break the yolks as you're preparing these sunny-side up.
  • Drop 1 tablespoon water into the skillet to make a rush of steam and cover immediately so the steam can help cook the eggs without letting the bottoms burn. Cook until the whites are cooked through but the yolks are still runny, 1 to 2 minutes.
  • Remove from the pan and serve with the steaks.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 2 g, Cholesterol 340.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 50.2 g, SaturatedFat 15 g, Sodium 2900.8 mg, Sugar 0.4 g

"MINUTE" STEAK AND EGG WITH RED HOT BUTTER SAUCE



Start your day with this breakfast of champions. A juicy, tender sirloin steak topped with a perfectly fried egg and a red hot butter sauce is ready to enjoy in just minutes!

Provided by Chef John

Categories     Quick and Easy Breakfast

Time 15m

Yield 1

Number Of Ingredients 10

1 (6 ounce) top sirloin steak
salt and freshly ground black pepper to taste
4 teaspoons fine dry bread crumbs
2 tablespoons clarified butter, melted
1 large egg
1 teaspoon clarified butter, melted
2 teaspoons butter, at room temperature
1 tablespoon Louisiana-style hot sauce
2 teaspoons water
1 teaspoon sliced green onions

Steps:

  • Place steak between two pieces of plastic wrap and pound to a ¼-inch thickness. Season one side generously with salt and pepper, then sprinkle ½ of the bread crumbs over top. Place the plastic wrap back over the steak and pound a few times with the meat mallet. Repeat to season the other side with salt, pepper, and remaining bread crumbs.
  • Set a pan over high heat. Add 2 tablespoons melted clarified butter and wait until it starts to smoke. Quickly and carefully add steak to the pan and cook for 1 minute. Flip steak and reduce heat to medium-high; cook until you see a little bit of pink juice pool on top of the steak, about 1 more minute. Flip again, turn off the heat, and transfer steak to a warm plate.
  • Let the pan cool for 30 to 60 seconds, then add 1 teaspoon melted clarified butter. Turn heat to medium and add egg. Break the egg white so it's all the same thickness and the yolk is in the center. Add a pinch of salt and cook until egg white is cooked through with brown and crispy edges. Place the egg on top of the steak.
  • Add room temperature butter and hot sauce to the warm pan. Swirl the pan until the butter has melted and emulsified into the hot sauce. Stir in water if sauce is too thick or starts to separate.
  • Spoon sauce over steak and egg, and garnish with chives.

Nutrition Facts : Calories 659.2 calories, Carbohydrate 7.2 g, Cholesterol 386.5 mg, Fat 50.4 g, Fiber 0.5 g, Protein 43.9 g, SaturatedFat 27.6 g, Sodium 605.2 mg

SPECIAL STEAK AND EGGS



Special Steak and Eggs image

Make and share this Special Steak and Eggs recipe from Food.com.

Provided by Andres Reyes

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

salt and pepper
2 tablespoons Worcestershire sauce
4 tablespoons butter
2 teaspoons thyme
6 pieces steak
6 fried eggs
6 sliced tomatoes
6 sliced onions
1 tablespoon oil
1 tablespoon mustard

Steps:

  • Butter a pan and let it heat.
  • After hot, add oil and let steaks cook about three minutes on each side, turn only once and then take out and reserve for later.
  • In the grease left in the pan, add the worcestershire sauce, the thyme, the salt and peper,let the onions cook at medium heat for 5 minutes add the tomatos, put heat in low, cover and let it cook for 3 minutes.
  • Open up the pan, include the steaks, cover with the sauce from the ingredients and let them heat up again.
  • Serve in the dish with all sauce and fried eggs on top.

Nutrition Facts : Calories 282.3, Fat 16.8, SaturatedFat 7.4, Cholesterol 228.8, Sodium 250.4, Carbohydrate 16.7, Fiber 3.5, Sugar 8.7, Protein 17.1

STEAK AND EGGS RANCHEROS



Steak and Eggs Rancheros image

Your brunch guests will never know this is diet-friendly. Steak, lentils and an egg deliver 30 grams of metabolism-revving protein per serving.

Categories     Cheese     Egg     Breakfast     Brunch     Steak     Lentil     Self     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

8 ounces flank steak
1/4 teaspoon salt
Olive oil cooking spray
4 eggs
4 small whole-grain soft tortillas
1 cup cooked lentils
2 thin slices pepper-jack cheese
4 tablespoons salsa, divided

Steps:

  • Heat a skillet over high heat. Sprinkle steak with salt; coat both sides with cooking spray and place in skillet. Reduce heat to low; cook, turning once or twice, until steak is well browned and center is pink, about 15 minutes. Transfer to a cutting board. Carefully wipe skillet; coat with cooking spray. Cook eggs over high heat sunny-side up, 3 minutes. Toast tortillas in a toaster oven; transfer 1 tortilla to each of 4 plates. Top each with 1/4 cup lentils, 1/2 slice cheese, 1 tablespoon salsa and 1 egg. Thinly slice steak; divide evenly among plates and serve.

VEGETABLE, STEAK AND EGGS



Vegetable, Steak and Eggs image

Low-carb doesn't have to mean skimpy-here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. -Robert Deskin, Plantation, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 beef skirt steak or flank steak (1 pound)
1 teaspoon Montreal steak seasoning
2 tablespoons butter or coconut oil, divided
1 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1 medium yellow summer squash, halved lengthwise and cut into 1/4-inch slices
1 medium sweet red pepper, chopped
5 ounces fresh baby spinach (about 6 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
4 large eggs
1/4 cup shredded Parmesan cheese

Steps:

  • Rub steak with seasoning. Grill steak, covered, over medium-high heat or broil 3-4 in. from heat, 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., Meanwhile, in a large nonstick skillet, heat 1 tablespoon butter over medium-high heat. Saute zucchini, squash and red pepper until crisp-tender, 5-7 minutes. Add spinach, salt and pepper; cook and stir until wilted, 2 minutes. Divide among 4 plates; keep warm. , In the same skillet, heat remaining butter. Break eggs, 1 at a time, into pan; reduce heat to low. Cook to desired doneness. Thinly slice steak across the grain; serve over vegetables. Top with egg and cheese.

Nutrition Facts : Calories 344 calories, Fat 21g fat (10g saturated fat), Cholesterol 259mg cholesterol, Sodium 770mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.

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2022-05-29 Once hot, add a tablespoon of butter to the pan and add the steak. Sear on high heat for 3 minutes. Do not move until the three minutes are up. This will guarantee good color and an even sear. Flip the steak and add the other tablespoon of butter to the pan and crack the two eggs onto the other side of the pan.
From thespruceeats.com


STEAK AND EGGS RECIPE - MEALS MADE EASY WITH BEEF - JERSEY GIRL …
2020-10-05 Instructions. Heat the oil in a large frying pan over mediumheat. Sauté the onions for a few minutesor until softened. Add the steak to the pan and cook for another few minuteswhile stirring gently just to warm. Beat together the eggs and …
From jerseygirlcooks.com


STEAK AND EGGS BREAKFAST - HEALTHY RECIPES BLOG
2022-05-23 Grill the steak, 2 minutes per side for medium-rare, or a total of 3 minutes in a dual contact grill. While the steak is cooking, heat a nonstick skillet over medium heat, 3-4 minutes. When the steak is done cooking, transfer it to a plate, loosely cover with foil and allow to rest. While the steak is resting, cook the eggs.
From healthyrecipesblogs.com


FATHER’S DAY RECIPES: DESSERTS, BRUNCH IDEAS, STEAK AND MORE
1 hour ago Shredded green cabbage and a hearty mix of mushrooms make for flavorful smash burgers with a wonderfully crisp texture. Recipe: Smashed Cabbage and Mushroom Veggie Burgers. 4. Chopped Salad With ...
From nytimes.com


NO TIME FOR BREAKFAST? STEAK AND EGGS WITH SAUCY BEANS ARE …
2019-01-09 The diner staple gets an upgrade with creamy beans, a smoky rub, and sweet charred limes.
From yahoo.com


SOUTHWEST STEAK AND BEANS RECIPE - THE SPRUCE EATS
2021-06-22 Place the onions and garlic in the bottom of the prepared slow cooker and top with the steak. Mix the salsa, oregano, chili powder, salt, and pepper in small bowl and pour over meat. Top everything with the drained black beans. Cover the slow cooker and cook on low for 6 to 8 hours until meat is tender. Remove the meat from the slow cooker and ...
From thespruceeats.com


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