Low Sodium Classic Steak and Eggs
Savor the timeless appeal of this Low Sodium Classic Steak and Eggs recipe, a hearty and flavorful breakfast or brunch option that’s big on taste and health-conscious. Featuring tender, perfectly seasoned sirloin steak cooked to juicy perfection and paired with sunny-side-up eggs, this dish skips the salt without sacrificing flavor, thanks to a clever blend of black pepper and garlic powder. Cooked in a sizzling combination of olive oil and unsalted butter, the steak and eggs come together in just 25 minutes, making it ideal for busy mornings or indulgent weekend breakfasts. Garnished with fresh parsley for a pop of color and freshness, this protein-packed meal is as satisfying as it is simple. Whether you're fueling up for the day or treating yourself to a low-sodium twist on a classic favorite, this dish is sure to impress.
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Ingredients
- 1 pound Sirloin steak
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Unsalted butter
- 1 tablespoons Olive oil
- 4 units Large eggs
- 1 tablespoon Fresh parsley (optional, for garnish)
Directions
Step 1
Remove the sirloin steak from the refrigerator and allow it to come to room temperature for about 20 minutes.
Step 2
Pat the steak dry with paper towels. Season both sides evenly with black pepper and garlic powder.
Step 3
Heat a heavy skillet or a cast iron pan over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Swirl to coat the pan.
Step 4
When the butter has melted and starts to foam, add the steak to the pan. Cook for 3-4 minutes on each side, adjusting the time depending on the thickness of the steak and your preferred doneness.
Step 5
Once cooked, remove the steak from the pan and let it rest on a cutting board, tented with aluminum foil, for about 5 minutes.
Step 6
While the steak is resting, wipe out the pan with a paper towel and add the remaining 1 tablespoon of unsalted butter.
Step 7
Crack the eggs into the pan, cooking them in the residual steak juices over medium-low heat. For sunny side up eggs, cook for about 2-3 minutes until the whites are set but the yolks are still runny.
Step 8
Slice the steak against the grain into thin strips and plate alongside the eggs.
Step 9
Garnish with finely chopped fresh parsley if desired and serve immediately.
Nutrition Facts
| Serving size | (701.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1605.9 |
| Total Fat 109.4g | 0% |
| Saturated Fat 41.9g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 1177.9mg | 0% |
| Sodium 1924.9mg | 0% |
| Total Carbohydrate 7.8g | 0% |
| Dietary Fiber 0.9g | 0% |
| Total Sugars 0.1g | |
| Protein 152.0g | 0% |
| Vitamin D 196.3IU | 0% |
| Calcium 202.5mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 1722.6mg | 0% |
Source of Calories