Description
A refined morning feast featuring caramelized skirt steak, buttery skillet potatoes, sunny eggs, and warm cinnamon rolls.
Ingredients
Scale
- 12–16 oz skirt or flank steak, trimmed (room temperature)
- 3 large russet or Yukon Gold potatoes, diced into 1/2-inch cubes (soak 10 min, then dry)
- 4 large eggs (room temperature)
- 2 tablespoons neutral oil (canola or grapeseed)
- 2 tablespoons unsalted butter (room temperature)
- Sea salt and freshly cracked black pepper, to taste
- 1 teaspoon smoked paprika
- 1 clove garlic, minced
- 1 tablespoon fresh rosemary or thyme, finely chopped
- 2 tablespoons heavy cream (for eggs, optional)
- 2–4 cinnamon rolls (store-bought or homemade), warmed
- Fresh parsley, finely chopped (for garnish)
- Lemon wedge (optional, for brightness)
Instructions
- Season steak generously with salt and pepper; let rest 20–30 minutes at room temperature. Toss diced potatoes with 1 tbsp oil, smoked paprika, salt, and pepper. Pat potatoes dry so they sear, not steam.
- Heat a heavy skillet over medium-high heat with 1 tbsp oil and 1 tbsp butter. Add potatoes in a single layer. Cook undisturbed until the undersides are golden-brown (about 6–8 minutes), then flip and cook until tender and well browned (another 6–8 minutes). Stir in minced garlic and chopped herbs for the last 1–2 minutes.
- Wipe the skillet, add 1 tbsp oil, and heat until shimmering. Add steak; sear without moving for 2–3 minutes until a deep brown crust forms, then flip and sear 2 minutes more for medium-rare. Finish with 1 tbsp butter and a spoon to baste for 30–60 seconds. Remove steak to a board and rest 5–7 minutes.
- Reduce heat to medium-low; add remaining butter to the pan. For sunny-side-up eggs, crack eggs into the skillet and cover for 2–3 minutes until whites set but yolks remain glossy.
- Place cinnamon rolls in a low oven (300°F / 150°C) for 6–8 minutes, or microwave briefly until soft and aromatic.
- Slice rested steak thinly against the grain. Arrange steak, a nest of skillet potatoes, and eggs. Place a warm cinnamon roll to the side, garnish with chopped parsley and a lemon wedge if desired.
Notes
Use room temperature butter and eggs for even cooking; pat potatoes very dry for crispness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 10g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 300mg