Herb-Marinated Steak and Soft Scrambled Eggs Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated Jun. 17, 2019

The beautiful weather has arrived, and with it brings a strong urge to cook steak, especially for brunch. Herb-marinated sirloin steak tips makes this a meal that gives you the satisfaction of steak without totally blowing your weekly grocery budget. And although there's nothing like a runny yolk, to me the perfect counterpart to seared steak is soft scrambled eggs.

Although I have given a recipe for the herb mixture, use whatever your favorite herbs happen to be, or whatever is popping up in your herb garden. And while I like my steak for breakfast, this marinade works well for an evening barbecue as well. If there happen to be any leftovers, slice them and put them on top of a salad, or stuff them between two pieces of nice crusty bread for a fantastic sandwich.

Recipe Facts

Active: 40 mins
Total: 100 mins
Serves: 4 servings

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Ingredients

For the Steak:

  • 2 sprigs oregano, finely chopped

  • 3 sprigs thyme, finely chopped

  • 1 sprig tarragon, finely chopped

  • 5 sprigs cilantro, finely chopped

  • 3 sprigs parsley, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 Thai chile, finely chopped (or 1/2 teaspoon red pepper flakes)

  • 1/4 cup olive oil

  • Juice of 1 lime

  • Kosher salt and cracked black pepper

  • 1 1/2 pounds sirloin tips

For the Eggs:

  • 8 eggs, beaten

  • 1 tablespoon plus 1 teaspoon butter

  • Kosher salt and cracked black pepper

  • Chopped chives, to garnish

  • Toast, to serve

Directions

  1. For the Steak: In a large bowl, mix together oregano, thyme, tarragon, cilantro, parsley, garlic, chili, olive oil, and lime juice until all ingredients are evenly incorporated, then season to taste with salt and pepper. Or, combine all ingredients in a food processor and pulse until an even paste is formed.

  2. Pour herb mixture over steak tips and mix until the steak is evenly coated. Using a fork, pierce each piece of steak on all over. Allow to sit for at least one hour, and up to overnight in the fridge.

  3. When ready to cook, preheat your grill pan or grill to a high heat, then sear steaks until the center of the thickest piece of each steak is 135°F for medium rare, let the steak tips rest while you cook your eggs.

  4. For the Eggs: In a large non-stick skillet, melt the butter over medium low heat. When butter is melted add the eggs. Cook over medium low heat until eggs are softly cooked and custardy.

  5. Slice the steak and divide between four plates. Divide the eggs between the plates as well and serve garnished with chopped chives and toast.

Nutrition Facts (per serving)
594 Calories
41g Fat
7g Carbs
47g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 594
% Daily Value*
Total Fat 41g 53%
Saturated Fat 8g 38%
Cholesterol 488mg 163%
Sodium 665mg 29%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 47g
Vitamin C 8mg 42%
Calcium 119mg 9%
Iron 5mg 27%
Potassium 637mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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