Grilled Sirloin Steak and Eggs with Broccoli Rabe #SundaySupper

You all know how I feel about eggs – they make everything better! The only thing that could make them even better is to marry them to a great steak. This dish is not your traditional steak and eggs recipe. Although inspired by the traditional steak and eggs – Grilled Sirloin Steak and Eggs with Broccoli Rabe is a grown up more sophisticated version that is just amazing! The combination of the steak and egg with this lemon sauce is absolutely amazing. If you really want to splurge, you can whip up a hollandaise sauce.

This dish takes a little longer to prep than most of my recipes – but it is totally worth it. It is a perfect recipe to get the entire family cooking together in the kitchen. One can cook the steak, the other the eggs, another can whip up the broccoli rabe and sauce. It’s destined to create Sunday Supper memories around the family table.

Grilled Sirloin Steak and Eggs with Broccoli Rabe #SundaySupper

Grilled Sirloin Steak and Eggs with Broccoli Rabe #SundaySupper

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 4

Grilled Sirloin Steak and Eggs with Broccoli Rabe #SundaySupper

Ingredients

  • 1 tablespoon olive oil
  • 1-pound sirloin steak, approximately 1 inch thick
  • Sea Salt and freshly ground black pepper
  • 2 additional tablespoons olive oil
  • 2 bunches of broccoli rabe
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 4 tablespoons butter
  • 1 lemon
  • 1 cup of white wine or chicken broth
  • 8 large eggs
  • 4 tablespoons parmesan cheese shavings
  • Truffle Sea Salt (optional)

Instructions

  1. Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes.
  2. Raise the heat to high and add the olive oil.
  3. Season the steak generously with salt and pepper.
  4. Place the steak in the skillet and cook, turning once, until well-browned, about 5 minutes per side for medium-rare.
  5. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving. Reserve the steak dippings in the skillet (it will be used for the sauce)
  6. While the steak is resting, poach the eggs and cook the broccoli rabe.
  7. For the broccoli rabe - cut off and discard the tough ends of the broccoli rabe and cut the rest into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well.
  8. Heat the olive oil in a large skillet and add the garlic and cook over low heat until golden brown.
  9. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes.
  10. For the sauce -using the same skillet used for the beef, add the butter and lemon and stir over medium heat until well blended.
  11. Add the wine or chicken broth and cook over medium heat until reduced. *if you really want to take this dish over the top, you can make hollandaise sauce.
  12. Cut the steak on the diagonal into thick slices. Fan the steak slices over the broccoli rabe on the plates. Plate the eggs and spoon the lemon garlic sauce over the eggs.
  13. Sprinkle with Parmesan Cheese and truffle sea salt. Serve immediately.
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*This is an easy recipe for hollandaise sauce by Leite’s Culinaria.  If you need instructions on how to poach eggs – here is a how to by Simply Recipes. 

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This post is sponsored by The Beef Checkoff. 

Comments

  1. says

    Eggs definitely make any dish better, Isabel =) Your meal looks exceptionally delicious! Cooking with family is indeed very special – there”s kind of a warmth, a closeness which is hard to match.

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