Steak and eggs with Brussels sprouts

AT A GLANCE

  • Serves 4 people

  • 1½ tbsp extra-virgin olive oil
  • 4 aged sirloin steaks on the bone (about 300gm each)
  • 500 gm Brussels sprouts, halved (smaller heads left whole)
  • 1 small onion, finely diced
  • 1 garlic clove, shaved on a mandolin
  • 1 cup (loosely packed) flat-leaf parsley
  • Juice of ½ lemon, or to taste
  • 4 eggs
  • To serve: Dijon mustard
01   Heat 2 tsp oil in a large frying pan over high heat, add steaks, season to taste and cook, turning once, until cooked to your liking (8-9 minutes for medium-rare). Transfer to a warm plate, cover with foil, set aside to rest and wipe out pan.
02   Meanwhile, cook Brussels sprouts in a saucepan of boiling salted water until just tender (2-4 minutes), then drain well.
03   Add remaining oil to frying pan, add onion and garlic and stir until just tender (3-4 minutes), then add Brussels sprouts and stir until browned and just tender (4-6 minutes). Stir in parsley and lemon juice and keep warm.
04   Poach eggs in a saucepan of simmering water until cooked to your liking (3 minutes for soft-poached).
05   Place steaks on plates, top with Brussels sprouts, then egg, season to taste and serve hot with Dijon mustard.

Topics:

FAST, SIRLOIN STEAK, MODERN AUSTRALIAN, BRUSSELS SPROUTS, AUTUMN, EGGS, MAIN

Recipe:

LISA FEATHERBY

Styling:

LISA FEATHERBY

FEATURED IN

Apr 2013

Apr 2013

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