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Steak and Eggs

5 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 2 servings
Category Breakfast, Dinner
Cuisine Korean-Inspired

Description

Korean style steak and eggs! This recipe is quick and easy to make, though you’d never know it with how flavorful and satisfying it is. Serve with crispy rice to soak up the incredible sauce, or keep it lighter with just the steak, eggs and pickled veg.

Ingredients

Pickled Vegetables

  • ½ red onion, thinly sliced
  • 2 persian cucumbers, sliced
  • ½ cup white vinegar
  • 1 tablespoon white sugar or honey
  • kosher salt

Gochujang Sauce

  • 1 ½ tablespoons gochujang (1 tablespoon + 1 ½ teaspoons)
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon toasted sesame oil
  • 1 ½ teaspoons low-sodium soy sauce
  • 2 scallions, white parts minced, green parts sliced

Steak

  • 1 tablespoon avocado oil or vegetable oil
  • 12 ounces skirt steak or flank steak
  • 1 tablespoon unsalted butter
  • 4 large eggs
  • Crispy Rice or cooked rice for serving, optional

Instructions

Pickled Vegetables

  • In a medium bowl, whisk together ½ cup vinegar, ½ cup water, 1 tablespoon sugar, ½ teaspoon salt. Add cucumbers and onion; stir to combine then set aside.
    cucumbers and red onion in a glass bowl with vinegar

Gochujang Sauce

  • Whisk together 1 ½ tablespoons gochujang, 1 tablespoon honey, 1 tablespoon vinegar, 1 tablespoon sesame oil, 1 ½ teaspoons soy sauce and scallion whites; set aside.
    red gochujang sauce in a glass bowl

Steak

  • Preheat a cast-iron skillet over medium-high heat for 5 minutes.
  • Add 1 tablespoon avocado or vegetable oil to skillet and heat until shimmering.
  • Cut steak into two even pieces; pat dry with paper towels then season with 1 teaspoon salt.
    skirt steak on a plate with salt set aside
  • Add steak to skillet and cook until deeply browned on both sides and internal temperature reaches 125ºF, about 3 minutes per side for medium rare. (See recipe notes for different temperature doneness.)
  • Transfer steak to a plate and brush with some of gochujang sauce; let rest 5 minutes.
    cooked skirt steak on a white plate brushed with red sauce
  • Meanwhile, add 1 tablespoon butter to cast-iron skillet (with steak drippings) set over medium heat.
  • Once butter has melted and is starting to bubble, carefully crack 4 eggs into skillet. Cook eggs, carefully tilting skillet so oil pools. Use a large spoon to scoop oil up and spoon over egg whites. Continue basting until whites are completely set and yolk is cooked to desired doneness, 2–3 minutes. (If you like a runny yolk, avoid spooning oil over yolks. If you like a firmer yolk, spoon oil over entire eggs.)
    4 eggs fried in a cast-iron skillet
  • Slice steak against the grain and transfer to plates; brush additional sauce over steak slices. Add eggs and pickled vegetables to plate; sprinkle scallion greens over top and serve.
    sliced steak on a plate with red sauce brushed over steak and in a bowl set next to steak

Video

Notes

To Make Crispy Rice
Bring 1 ½ cups water to a boil in a medium saucepan. Stir in ½ cup arborio rice, bring to a boil, cover and reduce to a simmer over low heat; cook until rice is tender, 16–20 minutes.
Fluff rice with a fork and stir in 2 teaspoons sesame seeds; transfer rice to a sheet pan and chill in refrigerator.
Heat a large nonstick skillet (10-inch) over medium-high for 3 minutes. Add 2 teaspoons grapeseed oil and heat until shimmering. Add rice in an even layer, pat down into a cake, and cook until lightly golden brown, 5–7 minutes. Gently flip cake with a spatula (it’s OK if it breaks into a few pieces) and cook 5 minutes more until crispy and golden brown.
Cooking Steak to Desired Doneness
Rare: remove from heat at 115–120ºF (46–49ºC)
It should temp 120–125ºF (49–52ºC) after resting
Medium-rare: remove from heat at 120–125ºF (49–52ºC)
It should temp 125–130ºF (52–54ºC) after resting
Medium: remove from heat at 130–135ºF (54–57ºC)
It should temp 135–140ºF (57–60ºC) after resting
Medium-well: remove from heat at 140–145ºF (60–63ºC) (recommended USDA temperature)
It should temp 145–150ºF (63–65ºC) after resting
Well-done: remove from heat at 150–155ºF (65–68ºC)
It should temp 155–160ºF (68–71ºC) after resting
Buying Steak
If your butcher has the option, purchase an outside skirt steak (as opposed to inside). Flank steak will also work here, but we prefer a skirt steak.

Nutrition

Serving: 1/2 recipe (6 ounces steak + 2 egg + pickled veggies and sauceCalories: 628kcalCarbohydrates: 17gProtein: 59gFat: 34gSaturated Fat: 10gCholesterol: 472mgSodium: 593mgFiber: 2gSugar: 13g
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