Not every meal needs something totally off-the-charts different; sometimes a simple riff on a classic will do. This time of year, when I’m in San Francisco and the rain is slanted sideways and the fog so thick, that’s when I crave brunch dishes that are a bit heartier, like, say, steak and eggs. But the steak and eggs? I want them low maintenance enough that I don’t need to put in too much effort, hearty enough to soak up the remains of last night’s partying.
So, usually, I throw on my sunglasses, tug on a large hat, and stay out of the glare of the sun — not too much of a problem in a place like SF — and head over to my go-to brunch joint for spot-on steak and eggs. But, when I’m not in San Fran and I can’t head to the brunch joint I throw it together myself. This marinade is a seriously versatile Thai-inspired marinade that would work just as well coating shrimp, pork, or chicken as it does this steak. And, after a brief marinade and some quick stove time, breakfast is as simple as that. Or brunch, or lunch, or dinner, because, let’s be real, this Spicy Thai Sriracha Steak and Eggs recipe has a place at the table any time of day.
Spicy Thai Sriracha Steak and Eggs Recipe
- 1/4 cup fish sauce
- 1 to 2 tablespoons Sriracha or other chile garlic paste plus more for serving
- Juice of 2 limes
- 8 peeled garlic cloves
- 3 tablespoons packed light brown sugar or honey
- 1 (1 inch) piece fresh ginger peeled and roughly chopped
- 3 tablespoons canola, grapeseed, or coconut oil
- 1 to 2 pound piece flank steak
- 4 large eggs
- Cooked white or brown rice for serving
- Finely chopped green onions (aka scallions) for serving
- Combine the fish sauce, chile garlic sauce (only 1 tablespoon if you don’t like spicy), lime juice, garlic, honey or brown sugar, and ginger in a mini food processor and purée until finely chopped (or grate the garlic and ginger by hand and stir it all together). Add the lime zest and 1 tablespoon of the oil and pulse until smooth. Place steak in a nonreactive container, pour the marinade over the steaks, and turn to coat thoroughly. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
- When ready to cook, let the steak sit at room temperature for at least 15 minutes. Meanwhile, heat a grill pan over medium-high until thoroughly warm. Grill the steaks, turning once, until medium-rare, about 5 minutes for skirt steak and 12 minutes for the flank steaks. Remove the steaks to a cutting board, tent loosely with foil, and set aside to rest for 5 minutes.
- Meanwhile, heat up remaining oil in a medium nonstick frying pan over medium heat. When it shimmers, add eggs and cook until whites are set and the outer edges are just starting to curl up. If the edges start to curl before the whites in the center are fully cooked, remove the pan from the heat, cover with a lid, and set aside for one or two minutes until the whites are set.
- Thinly slice the steak across the grain and serve with eggs and a few scallions or over fried rice or noodles. Pass additional chile garlic sauce on the side.