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Steak and Eggs with Avocado Crema

Counter 12 · Breakfast Counter

Steak and Eggs with Avocado Crema

Seared flank steak striped with cool avocado-lime crema, two sunny side up eggs and shatteringly crisp shredded hash browns for a steakhouse breakfast at home.

4.8 468 cooks rated this
Prep
20 min
Cook
25 min
Serves
2
Level
Medium
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Steak and eggs is the ranch-hand breakfast that Miami brunch spots have turned into an art, often with a Latin twist. The avocado crema is blended with lime and cilantro and squeezed over the steak in thin lines so every bite gets some. For crisp hash browns, the most important step is wringing the grated potato dry in a towel; wet shreds steam instead of fry. Sear the steak first and let it rest while the eggs cook, so it is ready to slice exactly when the plates come together.

Method

  1. Season the steak with 1 tsp salt, the cumin and pepper and leave at room temperature 20 minutes.

  2. Blend the avocado, sour cream, lime juice, cilantro and a pinch of salt until smooth. Spoon into a squeeze bottle or a zip-top bag with a tiny corner snipped.

  3. Wring the grated potatoes in a clean kitchen towel until no more liquid comes out. Heat 2 tbsp oil in a nonstick skillet over medium-high, spread the potatoes in two flat cakes, season with remaining salt and cook undisturbed 6 minutes per side until deep golden.

  4. Heat 1 tbsp oil in a cast-iron pan over high heat until smoking. Sear the steak 3 to 4 minutes per side to 130 F. Rest it on a board for 8 minutes.

  5. Wipe the cast-iron pan, add the last 1 tbsp oil over medium-low and fry the eggs sunny side up until the whites are just set, 3 minutes.

  6. Slice the steak thinly across the grain, fan it on the plates, pipe crema over in zigzag lines and add the eggs and broken hash browns.

Breakfast patties and hash brown cakes frying in a cast iron pan
Patties and hash browns frying in cast iron
Brown eggs in a crescent dish beside tomatoes and scallions on wood
Fresh eggs set out for the morning cook

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