Simple, decadent and quick. This is our kind of meal. Cook it for one, two or more. Roasted asparagus is so easy to make and is the perfect side to sop up runny egg yolk. If asparagus isn’t your thing, try a thick slice of toasted country bread or don’t even worry about it and just have the steak and eggs!
How to make Steak and Eggs with Asparagus
Everything comes together within 20 minutes, the asparagus will take the most time. Heat the oven to 400 degrees F then add asparagus to a baking sheet. Drizzle some olive oil and season with salt and pepper, toss then arrange into one layer.
For the steaks, rub them with salt, dried thyme and olive oil.
Heat a cast iron pan (or other oven-safe heavy-bottomed pan) over medium-high heat. You want the pan to be nice and hot so the steaks quickly sear. Once hot, add the steaks to the pan and sear 1-2 minutes on each side. Then, slide the pan with steaks into the oven and cook another 2-3 minutes or until the steaks are cooked to your liking. We prefer medium.
Take the steaks out of the oven and allow them to rest a minute. That just means all the juices re-distribute throughout the steak. While they rest, you can fry the eggs. The key here is to leave the egg yolk runny so it can run all over the asparagus and steak leaving you with the most delicious sauce known to man — well maybe not THE MOST, but it’s pretty close!
To fry an egg, add some olive and a pinch of salt to a pan over medium heat. Wait 20 seconds or until the oil is hot then add your eggs, one at a time. Then, use a spoon to drizzle the hot oil over the egg whites. This means the egg whites will be cooked on top, but the yolk will still be runny.
Side note: Have I mentioned how much we love eggs?
Serve everything together and enjoy!
If your asparagus is very thick, use a vegetable peeler to peel the outer layer as this can be tough.
- 1 bunch asparagus, rinsed and ends cut off
- 2 6-ounce 3/4-inch top sirloin steaks
- 2 teaspoons dried thyme
- 2 eggs
- olive oil
- salt and pepper
- parmesan shavings
- Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Add asparagus to baking sheet and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt and freshly cracked black pepper. Arrange into one layer and bake 12-15 minutes until tender and the tips begin to brown.
- Heat a heavy-bottomed oven-safe pan over medium high heat (we love using our cast iron pan). Season steaks with salt, pepper and dried thyme. Use your fingers to rub the seasoning and about 1 teaspoon of olive oil onto both sides of the steaks. Add steaks to the preheated pan and cook 1-2 minutes on each side then slide into the oven and cook 2-3 minutes for medium to medium-well. Remove from oven and rest 2 minutes before slicing into thin strips.
- While the steak rests, fry the eggs. Heat a frying pan over medium heat, add 1/4 teaspoon of salt and a tablespoon of olive oil. Wait 20 seconds then add eggs, one by one, to the pan. While the eggs cook, use a spoon, to drizzle the hot olive oil over the whites of each egg. Cook until the egg whites are firm, but the yolk is still runny.
- Serve by arranging sliced steak next to the roasted asparagus, top with an egg and parmesan shavings.