Steak and Eggs Breakfast Plate

Ingredients

• 8 oz (227 g) sirloin steak
• 4 large eggs
• 12 oz (340 g) potatoes, diced small
• 1/2 onion, diced (optional)
• 2 tsp avocado oil
• Salt, pepper and paprika

How to make it

1. Prep everythingTake the 8 oz (227 g) sirloin out of the fridge so it can sit 15 minutes. Dice the 12 oz (340 g) potatoes into 1/2-inch (1 cm) cubes and pat them dry with a towel. Dice the 1/2 onion into 1/2-inch (1 cm) pieces. Set the 4 eggs by the stove.
2. Crisp the potatoesHeat a large 12-inch (30 cm) nonstick or cast-iron skillet over medium-high heat and add half the avocado oil (1 tsp). Spread the potatoes and onion in one layer and cook 12 to 15 minutes, stirring every 3 to 4 minutes, until golden and crispy at the edges and a fork slides in easily. Season with salt, pepper and about 1/2 tsp paprika, then move them to a plate and cover loosely with foil.
3. Season the steakPat the steak dry with paper towels and season both sides well with salt and pepper.
4. Sear the steakPut the same skillet back over medium-high heat. Lay the steak in and sear (cook hard and fast without moving it) 3 minutes per side, until a deep brown crust forms. For medium-rare, it should read 130°F (54°C); for medium, 140°F (60°C).
5. Rest the steakMove the steak to a cutting board and let it rest 5 minutes while you cook the eggs. This keeps the juices in the meat instead of on the board.
6. Fry the eggsTurn the heat down to medium-low and add the rest of the avocado oil (1 tsp). Crack in the 4 eggs and cook 3 to 4 minutes, until the whites are fully set and no longer clear. For runny yolks, serve them as is; for over-easy, gently flip and cook 30 seconds more; for firm yolks, flip and cook 1 to 2 minutes.
7. Slice and plateSlice the steak across the lines in the meat (against the grain) into thin strips. Divide the steak, 2 eggs each and the potatoes between 2 plates and serve hot.