Steak and eggs are a classic, but why not jazz them up with some chili oil, fried garlic crisps and garlicky parsley! Elevate this classic breakfast with a bit of heat and extra added flavour. This plate is stunning and will be a show stopper next time you want to spruce up your breakfast or brunch at home. Though it has a few parts, your steak, eggs, asparagus and toppings like garlic crisps, parsley and chili oil, the whole plate is relatively easy to make. It comes together beautifully and I always love serving it family style! If you are a garlic lover, this plate will be your go-to! This is an easily customizable breakfast, like a well-done steak? Or perhaps an over-easy egg, then go for it! In this recipe, I used store-bought Laoganma Spicy Chili Paste Oil Sauce but feel free to use whatever chili oil you have at home!
Steak With Chili Oil and Eggs
Ingredients
Steak
- 1 New York strip steak
- 3 garlic cloves
- 2 tablespoons butter
- Salt and pepper to taste
- Neutral oil
Sides and Toppings
- Parsley chopped
- 3 garlic cloves minced
- 2 tablespoons butter
- 1 bunch asparagus trimmed
- 3 garlic cloves sliced thinly
- 4 eggs
- Vegetable oil
- 1 tablespoon chili oil
Instructions
Butter Basted Steak
- Pat the steak dry and season with salt and pepper.
- Heat a cast iron pan and add a tablespoon of neutral oil over medium-high heat to coat the pan.
- Pan sear your steaks for about 4 minutes per side until a crisp brown crust forms on each side.
- After both sides are seared, reduce heat, add 2 tablespoons of butter and 3 garlic cloves in your pan and baste your steak, using a spoon to scoop the melted butter over your steak. I like my steak about medium but you can cook your steak for more or less time according to doneness you would like.
- When your steak is ready, let it rest for about 10 minutes.
Parsley Topping
- Finely chop parsley until you have about 2 packed tablespoons and set aside. In a pan on medium heat add 2 tablespoons of butter into pan, add 2 cloves of minced garlic into the pan until garlic turns light brown but is not burnt.
- Pour this garlic oil over your chopped parsley, season with a bit of salt and pepper.
- Set aside until ready to top your steak and eggs plate.
Garlic Crisps
- In a pan with neutral oil, add your very thinly sliced garlic and fry until it browns.
- Remove from oil and set aside and let cool. Your garlic will turn crunchy. If your garlic is soft, it is still usable as a topping but you may have sliced your garlic a little thick.
- Set aside until ready to use.
Sautéed Asparagus
- Add neutral oil in a large pan over medium high heat.
- Add the trimmed asparagus and cook for 3-4 minutes or until just tender. Season with salt and pepper and set aside until ready to serve.
Fried Eggs
- Fry eggs in frying pan how you like. I love my eggs sunny side up. Heat the oil (neutral or olive oil also works) in a nonstick skillet.
- Crack your eggs carefully into the pan or into a small ramekin first and slowly add it to the skillet.
- Cook for about 3 minutes until the whites are completely set but yolk is runny and season with salt and pepper.
To Serve
- When steak is rested, slice and serve with fried eggs, sautéed asparagus and top plate with fried garlic crisps, chili oil and parsley topping and serve.
