American · Brunch
Las Vegas steak and eggs
A pan-seared 6 oz sirloin steak with two fried eggs, their yolks still runny, served alongside crispy hash browns and hot sauce. A Las Vegas diner staple built for late-night eating, combining a quick sear crust with soft eggs and golden fried potatoes.
$7
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
41.2gFat
16.8gCarbs
1.6gSugar
2.1gFiber
1215mgSodium
495mgChol
16.9gSat Fat
1180mgPotassium
85mgCalcium
4.6mgIron
3.2mcgVitamin B12
14mgVitamin C
protein-rich
low-carb
herb-salt
all-time-classics
weekend-brunch
Instructions
1
Prep
Pat the sirloin steak dry, season both sides with half the salt and black pepper, and let rest 5 minutes at room temperature.
2
Sear
Heat the vegetable oil in a heavy skillet over high heat until shimmering, then sear the steak 3 minutes per side until medium-rare and deeply browned.
3
Crisp
Melt half the butter in the same skillet over medium-high heat, add the grated potato and minced garlic, and fry 4 minutes per side until golden and crisp.
4
Fry
Push the hash browns to one side, melt the remaining butter over medium heat, crack in the eggs, and fry 2 to 3 minutes until whites are set and yolks stay soft.
5
Rest
Transfer the steak to a plate and rest 5 minutes so juices redistribute.
6
Plate
Slice the rested steak against the grain, arrange with eggs and hash browns, scatter parsley, and serve with hot sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin steak, trimmed
- 44 large eggs
- 22 small potato (300g)
- 2 tbsp2 tbsp butter, divided
- 2 clove2 clove garlic
- 1 tsp1 tsp black pepper, freshly cracked
- 1 tsp1 tsp salt, divided
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp fresh parsley for garnish
- 1 tsp1 tsp hot sauce, optional, to serve
