Skirt Steak and Eggs; Recipe

Skirt Steak and Eggs

Back in the early 1990s my group of friends would go for late night/early morning breakfast after a night of clubbing. One of our favorite places was the Addison House on Lake Street and Route 83. I always ordered the Skirt Steak and Eggs (Greek Style) and topped it with hot sauce.


Skirt Steak

2-3 Eggs

Olive oil




Preheat a small non-stick pan to medium heat.

Heat a Cast Iron or Heavy Skillet to medium high. Add a small amount of oil to barely coat the skillet. Season skirt steak with salt, pepper and oregano on both sides. Cook steak for 2-3 minutes per side or more to your liking. Do not move steak around the pan for at least 2 minutes so you can achieve a nice browned crust. Turn over and cook until browned on second side. Remove to plate and rest.

Spray your non-stick pan with Pam or cooking spray, add one egg at a time and cook for about a minute and a half. Spray the uncooked side with Pam and flip. Cook for 30 seconds or less and slide onto plate. repeat for more eggs using more cooking spray each time.

Season with more salt & pepper and hot sauce if you like.

This recipe works great with Rib Eyes, New York Strips and Sirloin.


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