Classic Breakfast Steak
Start your day with a protein-packed punch by indulging in this **Classic Breakfast Steak**. Featuring tender and flavorful beef sirloin seasoned to perfection with garlic powder, kosher salt, and black pepper, this recipe is elevated by the addition of a vibrant homemade chimichurri sauce made with fresh parsley, red wine vinegar, and a hint of red pepper flakes. Pan-seared in olive oil for a rich caramelized crust and basted in butter for a melt-in-your-mouth finish, this steak is a quick and satisfying breakfast option ready in under 30 minutes. Serve it sliced and drizzled with the tangy sauce for a breakfast experience that feels like a gourmet treat—perfect for pairing with eggs, toast, or even a light side salad.
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Recipe Information
Ingredients
- 2 pounds beef sirloin steak
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons chopped fresh parsley
- 2 tablespoons red wine vinegar
- 2 cloves minced garlic
- 0.5 teaspoon red pepper flakes
Instructions
Take the beef sirloin steak out of the fridge about 30 minutes before cooking to bring it to room temperature, ensuring even cooking.
Season both sides of the steak generously with kosher salt, black pepper, and garlic powder. Rub in the seasonings thoroughly.
In a small bowl, mix chopped fresh parsley, red wine vinegar, minced garlic, 1 tablespoon of olive oil, and red pepper flakes. Set aside to let flavors meld together.
Heat a large skillet or cast-iron pan over high heat and add the remaining olive oil.
Once the oil is shimmering, carefully place the steaks in the skillet. Do not overcrowd; cook in batches if necessary.
Sear the steak for 3-4 minutes on one side without moving it, to achieve a good caramelization.
Flip the steak and add butter to the pan, basting the steak with the melted butter for an additional 3-4 minutes, or until the desired doneness is achieved (medium-rare is typically 135°F / 57°C).
Transfer the steak to a cutting board and let it rest for 5 minutes to reabsorb the juices.
Cut the steak against the grain into thick slices and serve immediately with the chimichurri sauce drizzled on top.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.7 g | 191% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.8 g | ||
| Protein | 238.8 g | 478% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3241 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
