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Steak & Eggs the Beetnik Way

Posted On: September 13, 2014

We’re still enjoying National Breakfast Month at the Beetnik test kitchen…and at home! Our chef has been tweeting photographs of some of the absurdly delicious breakfast he has been creating for his family’s breakfast. (if you don’t follow him already, find him on Twitter @beetnikchef)

T-bone steak and eggs were once reserved for the most special of breakfast occasions – but on the days where you really need a kickstart to your day, we have to recommend steak and eggs.

We’ve been using our Flatiron steak for most of our breakfast dishes. Each serving is 6.5 ounces and there are  6 (6.5 oz) steaks per package, so depending on how many people you’re serving, it’s a great choice for breakfast. It takes to marinades extremely well, so don’t be shy about leaving it in the fridge overnight.

Ingredients

  • 1 Flatiron steak
  • salt and pepper
  • your go-to marinade (optional)
  • eggs (2-3 per person)

polenta_spinach_steak

Method

It goes without saying that you must cook your steak first. Defrost your choice of Beetnik steak by placing the package in the fridge the day before. We want to thaw it safely, so for more tips make sure to read our defrosting guide

Season your cut of meat and set your pan or grill to medium- high heat. Place steak flat on the heated surface and cook 2-4 minutes per side.

To continue cooking, heat in oven at 400 degrees for another 2-4 minutes or until desired cook is reached.

Remove your pan from the heat and let your steak rest on a flat surface. While your steak is resting, get your eggs ready! We’re fans of the runny yolk, so we simply cracked them open and left them alone for about 3 minutes. Scoop up gently and severe with the steak and your choice of vegetable!

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