Perfect for breakfast or dinner, this skillet dish showcases simple ingredients and flavors that work so well together.
Yield 6 servings
Zest Factor Medium
Prep Time 10 minutes
Cook Time 25 minutes
1 stick butter, divided
2 garlic cloves, minced and divided
1 pound beef sirloin steak
Salt and pepper to taste
½ onion, diced
2 Jalapeños, seeded and diced
Tortillas and hot sauce for serving
1. Wash and prick the potatoes with a fork. Wrap the potatoes in damp paper towels and nuke for 8–10 minutes, or until fork-tender.
2. Meanwhile, melt 2 tablespoons butter in a skillet over medium-high. Stir in half the garlic. Season the steak with salt and pepper and sear each side for 3–4 minutes for medium-rare. Scrape out the garlic and discard. Set the steak aside to rest, then cut into cubes.
3. Melt the remaining butter in the skillet. Add the onions, peppers and remaining garlic and sauté for 3–5 minutes.
4. Add the potatoes and mash. Cook for 10 minutes, flipping the potatoes halfway through, until browned and crispy.
5. Reduce the heat and make wells in the potatoes. Crack the eggs into the wells and season with salt and pepper. Cover and let steam for 5 minutes.
6. Serve the steak with the potatoes and eggs, or as breakfast tacos with the tortillas and hot sauce.