Scrambled eggs made with butter and chives make a killer pairing for a garlicky steak.
2 boneless thinly cut beef steaks, about 4 ounce size
1 tablespoon lemon juice
1 clove garlic, finely chopped
salt and freshly ground pepper to taste
3 tablespoons butter
2 eggs, beaten
1 tablespoon chopped chives or parsley
Sprinkle the steaks with the lemon juice, garlic, salt, and pepper and let sit at room temperature for 15 minutes.
Heat the butter in a large heavy skillet over moderate heat and fry the steaks until desired degree of doneness. Transfer the steaks to warm dishes.
Mix the eggs with the chopped chives and cook in the same skillet, stirring constantly, until set but still soft. Spoon the scrambled eggs over the steaks and serve immediately.
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Make sure the skillet is hot enough before adding the steaks to get a good sear.
Avoid overcrowding the skillet so the steaks sear, not steam.
If you want more garlicky flavor, add additional garlic to the skillet after the steaks have cooked for a couple minutes (you don't want the garlic to burn so don't add it at the beginning of the cook time).
Use a splash of Worcestershire sauce or soy sauce in the marinade in place of the lemon juice for a different flavor.
Garnish with additional chopped herbs or a sprinkle of cheese.
Boneless sirloin, ribeye, or flank steak are ideal for making this dish, as they are tender and cook quickly.
You can substitute chives with parsley, dill, or even tarragon for different flavor.
Use a meat thermometer: for medium-rare, aim for 130-135 degrees F; for medium, 140-145 degrees F. Alternatively, press the steak with your finger - it should feel slightly firm but have some give for medium-rare.
You can use chicken cutlets, pork chops, or pork steaks. Adjust cooking times accordingly, as these proteins will cook faster than beef.
Cook the eggs over medium-low heat, stirring constantly, and remove them from the heat when they are still slightly runny, as they will continue to cook from residual heat.
Using butter adds a rich flavor that complements the dish. If you opt for oil, choose one with a high smoke point, like olive or canola oil.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Yes, but gently reheat them on low heat to avoid making them rubbery.
It's not recommended to freeze cooked scrambled eggs, as their texture may change. You can freeze the cooked steak, though, for up to 2-3 months.
Large Heavy Skillet: For frying the steaks and cooking the scrambled eggs.
Measuring Spoons: To measure the lemon juice and chives or parsley.
Mixing Bowl: For beating the eggs and combining the eggs with chives before cooking.
Whisk or Fork: For beating the eggs thoroughly.
Spatula: For flipping the steaks in the skillet and for stirring the scrambled eggs as they cook.
Cutting Board: For preparing the garlic and herbs used in the recipe.
Sharp Knife: For finely chopping the garlic and chives or parsley.
Garlic Butter Roasted Potatoes: The earthy, buttery flavor of garlic-roasted potatoes will echo the richness of the butter in the scrambled eggs while complementing the savory notes of the steak.
Sauteed Greens: Lightly sauteed spinach or kale with a hint of garlic creates a mildly bitter contrast to the richness of the steak and eggs.
Tomato Salad: A simple salad of heirloom tomatoes, drizzled with balsamic glaze, offers a refreshing acidity that cuts through the hearty flavors.
Cheesy Grits: The creamy texture of cheesy grits makes for an indulgent side that pairs with both the steak and eggs, bringing a Southern twist.
Mushroom Sauce: A rich mushroom sauce made with garlic and herbs can be spooned over the steak and eggs for an extra layer of umami.
Chimichurri Sauce: This vibrant and tangy sauce made with parsley, garlic, and vinegar brightens the dish, adding a fresh burst of flavor.
Crusty Bread: A rustic loaf of crusty bread is perfect for sopping up any remnants of scrambled eggs.
Truffle Oil Drizzle: A few drops of truffle oil over the eggs can add a touch of decadence to the meal.
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