Herb-Marinated Steak and Soft Scrambled Eggs Recipe

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 chili, 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.