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Steak & Eggs with Crispy Roasted Potato Wedges

Ingredients:

For the steak and eggs:

  • 2 steaks (ribeye, sirloin, or your preferred cut)
  • Salt and pepper (to taste)
  • 1 tbsp olive oil (or butter)
  • 4 large eggs
  • Optional: garlic powder, paprika, or fresh herbs for seasoning

For the roasted potato wedges:

  • 4 medium potatoes (Yukon Gold or russet)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper (to taste)
  • Fresh parsley (optional, for garnish)

Instructions:

Roasted Potato Wedges:

  1. Preheat your oven to 425°F (220°C).
  2. Wash and cut the potatoes into wedges (about 8 wedges per potato).
  3. Toss the potato wedges in olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  4. Spread the potato wedges on a baking sheet in a single layer.
  5. Roast in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.

Steak and Eggs:

  1. Cook the steak:
    • Season your steak with salt, pepper, and any additional spices you prefer (garlic powder, paprika, etc.).
    • Heat a large skillet (preferably cast-iron) over medium-high heat and add olive oil or butter.
    • Once the pan is hot, add the steak and cook to your desired doneness (about 4-5 minutes per side for medium-rare, adjust based on thickness).
    • Let the steak rest for 5 minutes before slicing against the grain.
  2. Cook the eggs:
    • In the same pan (after removing the steak), crack the eggs into the skillet and cook to your preference (sunny-side-up, scrambled, or over-easy).
    • If needed, add a little more butter or oil to cook the eggs.

Assembly:

  • Serve the steak, eggs, and roasted potato wedges together on a plate.
  • Optionally, sprinkle some fresh parsley over the potatoes for a pop of color.

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