20 Jun Steak and Eggs

This recipe was made at the SMFM during a cooking demonstration by Chef Jed Demler


  • 10-12 oz. sirloin tips or stew meat
  • 4 farm fresh eggs
  • 1 jalapeno, diced and seeded (if you prefer the heat, just leave the seeds)
  • 4-6 small red potatoes, washed and quartered (I prefer skin on, but feel free to peel)
  • 1 large or 2 medium tomatoes, diced (juice and all)
  • 2 cloves garlic, minced or pressed
  • 6-8 spring onions, pearl onions, or small shallots cleaned and halved length-wise
  • 1 tablespoon chopped parsley
  • 2 tablespoons flour for dusting
  • 1/2 cup beef stock
  • Dash of Worcestershire sauce
  • Dash of hot sauce (I like Sriracha or Tabasco)
  • Salt and pepper to taste
  • 1 tablespoon oil for the pan


  1. Heat a skillet hot over medium high heat (I prefer a cast iron but any hard bottom pan will work). Add 1 tablespoon of oil to the hot pan. Lightly dust steak tips with flour, salt, and pepper and sear on all sides. Remove meat and place on a paper toweled plate. Turn down the heat to medium and discard any excess oil from the pan.
  2. Add the onions and potatoes to pan and roast until onions and potatoes have color and are slightly soft. Add the jalapeño and garlic, stirring frequently. Deglaze (fancy word for adding liquid) the pan with beef stock and return seared beef tips to pan. Bring to a boil, add tomatoes, reduce heat to a slow simmer (medium low heat). Cover and cook until meat is tender and vegetables are fork soft, 8-10 minutes.
  3. While the meat is cooking, heat another large pan (nonstick makes this pretty darn easy) to medium high heat. Carefully crack eggs into hot pan and cook sunny side up (poached, fried, even scrambled eggs will also work). Remove the cover off the meat and add Worcestershire and hot sauce.
  4. Divide into 2 serving bowls. Top each bowl with 2 eggs and chopped parsley.