Seared sirloin steaks served sliced with eggs fried in butter and the steak juices.
5g
2 steaks, about 2 cm thick, at room temperature450g
0.5tsp
1pinch
1tbsp
15g
large4piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 5g | — | — | |
| 2 | | 450g | 2 steaks, about 2 cm thick, at room temperature | — | |
| 3 | | 0.5tsp | — | — | |
| 4 | | 1pinch | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 15g | — | — | |
| 7 | | 4piece | large | — |
Lay the parsley on the chopping board.
Flat-leaf parsley · 5 g
Lay the steaks on the large plate.
Sirloin steak · 450 gSeason both sides with the salt.
Salt · 0.5 tspAdd a good pinch of pepper.
Ground black pepper · 1 pinchPour the oil into the large frying pan.
Sunflower oil · 1 tbsp
Heat over a high heat for about 1½ minutes, until shimmering.
Fry for about 2½ minutes on each side for medium-rare, turning once with the tongs, or longer if you like them more done.
Lift onto a clean plate to rest while you fry the eggs, leaving the juices in the pan.
Turn the heat to medium and add the butter to the pan.
Unsalted butter · 15 gSteak pan juices · step 11When it foams, crack 2 of the eggs into the pan, spaced apart.
Egg · 4 pieceFry for about 3 minutes, spooning the hot butter over the whites, until the whites are fully set and the yolks are still runny; lift them onto a warm plate, cover with a second plate to keep them warm, and fry the remaining eggs the same way. For firm yolks, keep frying until the yolks are set. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the yolks until firm.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 5 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 2 | Flat-leaf parsleystep 1 |  | Chop the leaves roughly.⏱ 30sResultRoughly chopped parsley |
| 3 | Roughly chopped parsleystep 2 |  | Put it in the small bowl.⏱ 10sResultRoughly chopped parsleyused in step 17 |
| 4 | 450 g | Lay the steaks on the large plate.⏱ 10sResultSirloin steak | |
| 5 | 0.5 tsp | Season both sides with the salt.⏱ 10sResultSalted steaks | |
| 6 | 1 pinch | Add a good pinch of pepper.⏱ 5sResultSeasoned steaksused in step 9 | |
| 7 | 1 tbsp | | Pour the oil into the large frying pan.⏱ 10sResultSunflower oil |
| 8 | — | | Heat over a high heat for about 1½ minutes, until shimmering.⏱ 1 min 30sResultSunflower oil |
| 9 | Seasoned steaksstep 6 | | Lay the steaks in the pan with the tongs.⏱ 15sResultSteaks searing |
| 10 | — | | Fry for about 2½ minutes on each side for medium-rare, turning once with the tongs, or longer if you like them more done.⏱ 5 minResultSeared steaks |
| 11 | Seared steaksstep 10 | | Lift onto a clean plate to rest while you fry the eggs, leaving the juices in the pan.⏱ 15sResultSteak pan juicesused in step 15 |
| 12 | 15 g | | Turn the heat to medium and add the butter to the pan.⏱ 20sResultButter and steak juices |
| Steak pan juicesstep 11 | |||
| 13 | 4 piece | | When it foams, crack 2 of the eggs into the pan, spaced apart.⏱ 30sResultEggs ready to fry |
| 14 | — | | Fry for about 3 minutes, spooning the hot butter over the whites, until the whites are fully set and the yolks are still runny; lift them onto a warm plate, cover with a second plate to keep them warm, and fry the remaining eggs the same way. For firm yolks, keep frying until the yolks are set. If you're serving anyone pregnant, very young or elderly, use British Lion or pasteurised eggs, or cook the yolks until firm.⏱ 7 minResultFried eggsused in step 16 |
| Total Time | 19 min | ||
| Nutrient | per serving |
|---|---|
| 821kcal | |
| 71g | |
| 56g | |
| 21g | |
| 1g | |
| 0.4g | |
| 0.1g | |
| 894mg |
Seared sirloin steaks served sliced with eggs fried in butter and the steak juices.
What you’ll doYou will season and sear sirloin steaks in a very hot pan, rest them, fry eggs in butter and the steak juices, and serve them together.
