Ingredients with Measurements:
- 1 lb. sirloin steak, thinly sliced
- 6 eggs
- 1/4 cup milk
- 1/2 onion, diced
- 1/2 bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- Salt and pepper, to taste
- 1/4 cup shredded cheddar cheese
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium-high heat.
2. Add the sliced steak and cook until browned, about 5-7 minutes.
3. Remove the steak from the skillet and set aside.
4. In the same skillet, add the diced onion, bell pepper, and garlic. Cook until softened, about 3-5 minutes.
5. In a bowl, whisk together the eggs, milk, salt, and pepper.
6. Pour the egg mixture into the skillet with the vegetables and cook, stirring occasionally, until the eggs are scrambled and cooked through, about 5-7 minutes.
7. Add the cooked steak back into the skillet and stir to combine.
8. Sprinkle the shredded cheddar cheese over the top of the scramble and let it melt.
9. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 22g
Carbohydrates: 5g
Protein: 30g
Substitutions for ingredients:
- Sirloin steak can be substituted with flank steak or skirt steak.
- Cheddar cheese can be substituted with any type of cheese you prefer.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add diced tomatoes or mushrooms to the scramble for extra flavor.
- Use leftover cooked steak or roast beef instead of cooking fresh steak.
- Add hot sauce or salsa for a spicy kick.
Tips and tricks:
- Make sure to slice the steak thinly so it cooks quickly and evenly.
- Whisk the eggs well to ensure a fluffy scramble.
- Don't overcook the eggs or they will become rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the scramble in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the scramble in individual bowls or on a platter for a family-style meal.
Garnishes:
Chopped parsley, sliced avocado, or diced tomatoes.
Pairings:
Serve the scramble with toast, biscuits, or a side of fruit.
Suggested side dishes:
Roasted potatoes, sautéed spinach, or a side salad.
Troubleshooting advice:
- If the eggs are sticking to the skillet, add a little more oil or butter.
- If the scramble is too dry, add a splash of milk or cream.
Food safety advice:
Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Steak and eggs is a classic breakfast dish that originated in the United States.
Flavor profiles:
Savory, meaty, and cheesy.
Serving suggestions:
Serve the scramble for breakfast or brunch.
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