If you’re craving a great Steak and Eggs breakfast with a unique flavor twist, this fresh new recipe delivers. Grilled New York Strip steaks, farm-fresh eggs, and baby potatoes get a drizzling of a crispy green chili oil that tastes so freakin’ delicious.
The fresh herb sauce, featuring green Thai chilis, is what sets this steak and eggs recipe apart from the pack. It elevates this classic cowboy steak breakfast to another level!
Table of Contents
- Why You’ll Love Steak and Eggs With Crispy Green Chili Oil
- More Steak and Eggs Recipes
- Ingredients
- How to Make Steak and Eggs
- Fry the Shallots For The Crispy Green Chili Oil
- Hot Crispy Green Chili Oil
- Parboil Potatoes
- Grill the Steaks
- Crisp the Potatoes
- Fry the Eggs
- What’s So Special About Crispy Green Chili Oil?
- How to Store Leftover Steak and Eggs with Crispy Green Chili Oil
- What to Serve with Steak and Eggs
- Flavor X Fire & FOOD X Fire
- Steak and Eggs with Crispy Green Chili Oil Recipe
Why You’ll Love Steak and Eggs With Crispy Green Chili Oil
If you’re looking for a great way to impress your family and friends, this easy meal fits the bill. It doesn’t get much better than a perfectly cooked steak with tender and crispy potatoes, runny eggs, and that crispy green chili oil sauce.
After you make this easy steak and eggs recipe once, you won’t soon forget the refreshing tastes of shallots, garlic, cilantro, and mint drizzled over your steak and eggs.
More Steak and Eggs Recipes
Ingredients
The Steak & Eggs
- Steak – New York Strip or Ribeye steak is what I recommend for the best steak and eggs. A tender cut of steak is always preferred, but in a pinch, you can go with skirt steak, t-bone steak, or sirloin steak.
- Large Eggs – Farm fresh eggs are the perfect complement to this steak and home fries breakfast. If you don’t care for fried eggs, you can turn them into fluffy scrambled eggs too.
- Kosher Salt – With its coarse texture, Kosher salt helps bring out the best flavor in every dish.
- Black Pepper – Ground pepper is a pantry staple that few of my recipes can live without.
- Garlic Powder – This is my go-to seasoning for making my grilled steaks taste incredibly flavorful.
- Potatoes – Yukon Gold’s are my favorite for making the best creamy, buttery, and crispy potatoes.
Crispy Green Chili Oil
- Shallots – The more sophisticated cousins of regular onions, this smaller variety is in the same Allium family. They add a delicate depth of flavor to the steak and eggs that is always on point.
- Garlic – Fresh garlic always brings a pungent, aromatic kick of magic to any dish.
- Thai Green Chilis – Packed with a mild heat, but not too much, you’ll love their refreshing flavor.
- Cilantro – It’s a love or hate thing for most people. If you love it, you know the depth of flavor it adds to any recipe.
- Scallions – Another name for green onions, not to be confused with shallots.
- Mint – This herb adds an unexpected element of coolness to the sauce.
- Sesame Seeds – When fried in oil, these tiny flavor bombs explode with an earthy flavor.
Cooking Oil
- Canola Oil – I use this neutral-tasting vegetable oil throughout every step of this recipe, however, a high-smoke point olive oil blend or grapeseed oil are other great options.
How to Make Steak and Eggs
Don’t get intimidated by all the steps and ingredients. This recipe is super straightforward and easy to make. Let’s get to it!
Fry the Shallots For The Crispy Green Chili Oil
To get this steak and eggs recipe started, bring a grill to medium heat, about 325 degrees F. Place a large skillet with 1.5″ deep oil directly on the surface and bring the oil up to a temperature of 225 – 250 degrees F.
Add the thinly sliced shallots and garlic to the oil and fry until golden brown (about 10-15 minutes). Once done, pull them out with a slotted spoon and set aside on a paper towel.
Hot Crispy Green Chili Oil
Strain the oil from the skillet into a large heat-safe measuring vessel. If you are short of the 1 cup line, add more oil. Into the skillet return the cup of oil and heat it up to the high temperature of 450 degrees F.
In a heat-safe bowl combine the green chilis, chopped cilantro, sliced scallions, chopped mint, and sesame seeds. Once the oil is hot and smoking, pour it over the herb mixture and let everything sizzle.
The oil should cool for about 10 minutes before adding the fried shallots and garlic to the bowl. Stir and set aside.
Parboil Potatoes
Get a fire for direct cooking started on the grill. Once the temperature reaches 400 degrees F, add a ceramic Dutch oven over the fire with 4 cups of water. Bring to a hopping boil.
At this point, add the baking soda to the water and stir. Next, add your potatoes and parboil for about 10-15 minutes.
When the potatoes are poked with a fork and there is a little resistance, they are ready. Pull them out of the water and let cool for 5 minutes.
Grill the Steaks
A seasoned steak is the key to intense flavor in this steak and eggs recipe. Lather the sides of the steak with chili oil and season thoroughly with salt, black pepper, and garlic powder.
For the best perfectly cooked steak, get your fire temperature to a medium-high heat of 375 degrees F. Cook directly over the flames, 3-5 minutes on each side, or until the internal temperature reaches 120 degrees F (check with a meat thermometer).
For the best steak, make sure each steak rests for 15 minutes.
Crisp the Potatoes
Place your large cast-iron skillet over the fire and add some canola oil. Add your partially cooked potatoes and cook until nice and crispy, about 8-10 minutes. When the potatoes are done, push them to one side of the skillet.
Fry the Eggs
Drop your eggs into the hot skillet and cook to your desired liking.
What’s So Special About Crispy Green Chili Oil?
It’s a twist on the classic Southeast Asian Crispy Chili Oil, but the chilis are less spicy but still crispy and fresh. If you can’t find these green beauties in your local grocery store, the next best idea is to find your nearest Asian grocery store or another international food market. You can also source large quantities of Fresh Thai Green Chili online.
How to Store Leftover Steak and Eggs with Crispy Green Chili Oil
Allow any remaining steak or eggs to cool to room temperature before placing them in an airtight container. You can also wrap the steaks tightly in plastic wrap or aluminum foil. Store for up to 3-5 days. You can gently reheat in some aluminum foil on the grill.
What to Serve with Steak and Eggs
While this recipe is a complete meal on its own, if you want some additions, I would suggest some slices of your favorite bread toasted on the grill slathered with a tablespoon of butter or more. You can also garnish the plate nicely with some herbs like parsley, chives, or some more cilantro.
The perfect start to any day, this satisfying classic steak recipe is also a good idea for a leisurely brunch served with a round of sparkling Mimosas.
For more amazing steak recipes that you can make from the comfort of your backyard, check out Grilled Steak with Skillet Potatoes, Black Pepper Steak Skewers, Steak Sliders with Beer Cheese, Steak with Garlic Confit, and the Steak Frites Sandwich.
As long as you choose a tender cut of beef for this delicious and hearty meal, there’s no need to marinate the steak beforehand.
If you have not invested in a cast iron skillet, I suggest you grab one. You’ll never regret it. The next best choice is a stainless steel skillet.
Evenly distributed juices, improved texture, and better flavor are just a few of the many reasons why you should always rest your steak before digging in.
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Steak and Eggs with Crispy Green Chili Oil
Ingredients
Steak:
- 3-4 NY Strips or Ribeyes
- 3-4 Fresh Eggs
- 1.5 tbsp Kosher Salt
- 1.5 tbsp Black Pepper
- 1.5 tbsp Garlic Powder
- 1.5 tbsp Canola Oil
Potatoes:
- 2 cups Chopped Potatoes parboiled
- 1.5 tsp Kosher Salt
- 1.5 tsp Black Pepper
- 1.5 tsp Garlic Powder
- 1.5 tbsp Canola Oil
Crispy Green Chili Oil:
- 2 Shallots thinly sliced
- 4 Garlic Cloves thinly sliced
- 4 Thai Green Chilis finely diced
- ¼ cup Chopped Cilantro
- ⅛ cup Sliced Scallions
- 2 tbsp Chopped Mint Leaves
- 1.5 tbsp Sesame Seeds
- 1 cup Canola Oil
Instructions
Crispy Green Chili Oil:
- Preheat a grill for medium heat (around 325F) for direct cooking.
- Add a cast iron skillet to the grill with 1.5” deep oil and bring the oil to 225-250F.
- Add your thinly sliced shallots and garlic to the oil and fry until golden brown (about 10-15 minutes).
- Once done, pull off, pat dry and set to the side.
- Strain the oil from the skillet and add more oil if necessary to have 1 cup of oil in the skillet.
- Heat up the oil to 450F or until it begins to smoke.
- Add the green chilis, chopped cilantro, sliced scallions, chopped mint and sesame seeds to a safe high temperature bowl. Once the oil is hot enough, slowly pour it over the top of the greens and let fry.
- Let the oil cool (about 10 minutes), then add the fried shallots and garlic to the bowl and stir. Set to the side until ready to serve.
Parboiled Potatoes:
- Preheat a high heat fire for direct cooking (around 400F).
- Add a ceramic dutch oven over the fire with 4 cups of water to heat until boiling.
- When the water is boiling, add the baking soda to the water and stir.
- Next add your potatoes and boil until half way cooked (about 10-15 minutes). When the potatoes can be poked with a fork but there is a little resistance, then they are ready.
- Pull them out and let them cool for 5 minutes.
Steak, Potatoes & Eggs:
- Lather your steaks with oil and season thoroughly with salt, pepper and garlic powder.
- Get your fire for direct cooking at medium high heat (around 375F).
- Add your steaks to cook over the flames for 3-3.5 minutes per side or until they reach 120F internal.
- Once the steaks are done, pull them off and let them rest for 15 minutes.
- Add a skillet over the fire and add some canola oil. Add your potatoes to cook until nice and crispy (about 8-10 minutes).
- When the potatoes are done, push them to one side of the skillet and add more oil to the opposite side. Drop in your eggs to the hot oil and cook to your desired liking.
- Pull the skillet off and keep warm.
- Slice the steaks up, add to the skillet and top with the chili oil. Serve and enjoy!
