Need a super satisfying and delicious breakfast? We’ve got you covered with our Steak and Eggs Breakfast on the Grill! It’s packed with protein and topped with a green chimichurri sauce that is bursting with flavor!
This recipe.. Where do I even start when I LITERALLY haven’t stopped thinking about this breakfast steak since we made it and devoured it. Our steak and eggs recipe is so incredibly tasty and actually kept me full for more than a few hours, which is a real feat for this mama.
The flavor of this easy breakfast is unmatched! With smokey, perfectly cooked steak, crispy fried eggs, golden brown sweet potatoes, and a mouthwatering chimichurri sauce, there is nothing I would like more for breakfast. Not only is it tasty as all getup, but this recipe is ready in 25 minutes, including prep time! Steak and eggs are also very versatile - it can be made on your deck grill or you can make it while camping (car camping, that is because you do need a skillet).
More reasons to love this steak and eggs skillet:
- Quick: It is ready in under 25 minutes, including prep! Talk about fast!
- Versatile: I mentioned how you could make this breakfast on the grill on a summer weekend or while camping over the fire. But, you can also switch up how to serve it. It is such a great dish that it can be served for a fancy brunch while still being easy enough that you could have it for a quick dinner (breakfast for dinner anyone?).
- Great for making an impression: Staying with a friend and wanting to thank them with a meal? Make this! It is almost guaranteed to meet anyone's dietary needs (except vegetarian) and is a wow factor. And, more importantly, you can double the sauce and then you won’t leave any random ingredients (just extra chimichurri sauce) in their fridge because you will use everything.
- High-Protein Breakfast: A single serving of this boasts around 43 grams of protein! It is a powerhouse of a meal that will definitely fuel you for a day of adventure.
Ingredients and Substitutions
All substitutions are a 1:1 substitutes unless otherwise noted.
Steak: We use a New York Strip steak that was ¾ of a pound. This cut is the perfect size for two folks!
Substitutions: You can use any type of steak you like, but if it's larger and bone-in, it will require a longer cooking time. Alternatively, if it's smaller it will require less time.
Eggs: Of course, we need eggs for steak and eggs!
Substitutions: Any eggs you have will work great!
Sweet Potatoes: We love pairing sweet potatoes with this because they add natural sweetness to contrast the richness of a steak and the spice in the chimichurri sauce!
Substitutions: You can use regular potatoes instead of sweet potatoes if needed.
Avocado Oil: We always use avocado oil when possible because it retains its nutrients at a higher temperature than olive oil.
Substitutions: Olive oil or canola oil will work fine for this recipe.
Steak Seasoning: It only seems right to put steak seasoning on a steak! Our favorite is Farmer Brothers. My grandparents have been using it for years and we followed suit.
Substitutions: You can use any steak seasoning you like or other staple seasoning blends that you enjoy on meat.
Herbs: This chimichurri sauce has a combination of fresh cilantro, mint, and flat-leafed parsley.
Substitutions: Sorry, no substitution for these. A chimichurri sauce by nature is a herb-based sauce so we need herbs.
Jalapeno: Of course I had to add some spice to this sauce! It wouldn’t be a Joy to the Food recipe without it!
Substitutions: You can leave this out if you do not like spice. Or, use 1 teaspoon red pepper flakes instead.
Garlic: Any good sauce needs garlic! We like to use pre-minced garlic for convenience.
Substitutions: Feel free to use any kind of garlic (fresh, frozen, refrigerated). You can also use ¼ teaspoon of garlic powder in place of 1 tablespoon of minced garlic.
Lime Juice: I added lime juice to this sauce to add brightness to it. Plus, lime juice just seems to make sense with jalapeno and sweet potatoes (really lock in some southwest flavors).
Substitutions: I just used lime juice from a bottle, but you could use freshly squeezed lime juice or white vinegar.
Honey: A little sweetness helps to enhance the herb flavors. I always like to use honey when I can because it doesn’t mess with the texture of the sauce and our bodies can metabolize it better than white sugar.
Substitutions: Agave can be used in place of honey. I do not recommend maple syrup because it is such a defined flavor on its own.
Recipe Testing Notes
Throughout our testing of this steak and eggs breakfast on the grill, we learned some key things that worked and didn't work. Here are the key takeaways!
- Eggs can fry on top: We tried frying the eggs directly on the cast iron after moving the potatoes to the side and tried them right on top of the potatoes. Both cooked great and both had crispy edges so we learned that it really doesn’t matter where the eggs are cooked.
- Eggs can cook too long: During one of the test runs for this recipe, we cooked the eggs to the point that we thought the yolks were still runny. But, what we experienced was an appearance of a runny yolk but it was actually a plastic-like consistency. So, to keep this from happening, only cook the eggs for 4-5 minutes and remove the skillet - the eggs will keep cooking even after removing the skillet from the grill.
- Keep the potatoes small and oiled: To make sure the potatoes cook through quickly, cut them very small (no larger than ½ inch cubes) and ensure they are totally coated in oil. If they don't have oil on them, they'll dry out. This results in chewy potatoes on the outside with weird crisp edges.
How to Make This - Step by Step
Be sure to scroll all the way to the bottom for the full recipe card and nutritional information.
Step one: Make the chimichurri sauce and prep
This recipe moves fast so I find it best to make the sauce first thing and just leave it in the fridge until ready to use. While you are doing this, let the grill heat up on medium heat and prepare the eggs and steak (have the steak seasoned and eggs handy).
Step two: Potato time
Dice the sweet potatoes very small and toss with oil and part of the steak seasoning in a large cast iron skillet. Place on the grill to begin cooking.
Step three: Steak and eggs time
Ok, this is where things start to move quickly. From here on out follow the below timeline.
- 0 minutes: potatoes on the grill
- 10 minutes: seasoned steak goes on the grill (yup, directly on the grill to get those nice grill marks and smokey flavor)
- 15 minutes: Flip the steak and crack eggs on top of the potatoes
- 20-22 minutes: Remove the steak and potatoes and eggs skillet depending on the desired doneness of the steak and eggs cooked. At 20 minutes, the steak will be medium-rare and the eggs will be sunny side up. The steak needs to be cooked to an internal temperature of 145 degrees f (check with a meat thermometer).
Step four: Combine and enjoy
After letting the steak rest for a couple of minutes, cut it into thin slices on a cutting board or plate and place it on the skillet with the potatoes and eggs. Top the steak with the chimichurri sauce and serve!
Watch How to Make This - Step by Step
Want to make this recipe faster? You can make the chimichurri sauce up to 2 days in advance. Simply store it in the fridge for when you are ready to use it.
We love New York strip steak and think it's a delicious steak for grilling, but other great options include ribeye steak, chuck eye steak, or sirloin steak. For a cheaper option, go for the chuck eye or try the flank steak.
Yes! It is easiest to cook a fried egg on a grill with a cast iron skillet but you can also do it with foil. Simply place a piece of aluminum foil on the grill with the edges folded up. Spray it with non-stick spray and crack the egg in it. Close the lid and let it cook until the yolks are done.
In our experience, we didn't find a difference between whether we peeled the potatoes or not. So, we say leave the skin on for a quicker recipe and less work.
For more delicious breakfasts on the grill, try some of our other favorites!
- Bacon and Eggs: For this variation, swap the steak for bacon. To cook it, shift the potatoes to one side of the cast iron after they've cooked for 5 minutes. Add two pieces of bacon to the skillet and continue to cook until crispy (continue to the remaining recipe directions).
- Southwest Skillet: We love making southwest skillets for breakfast! For this, simply add black beans and corn to the sweet potato mix after 10 minutes. Swap the chimichurri sauce for our chipotle ranch sauce and you’ll have a delicious breakfast!.
Want to Save It For Later? Here's How!
This skillet is best enjoyed fresh but can be saved in the fridge with these tips!
Fridge: Try to scrape off any excess sauce and store the rest of the leftovers together in an airtight container. You can leave the sauce on, but in my experience, it's better to not heat it up with the steak, eggs, and potatoes. This will keep for 4 days in the fridge.
Reheating: Reheating a steak well can be hard. The best way to do this is to let the steak come to room temperature before reheating. So, remove it from the container, put everything else back in the fridge, and leave the steak out to warm up essentially.
When you're ready to eat, sear the steak in a skillet to warm it up and preserve the juicy texture. The eggs and potatoes can be reheated in the oven for 10 minutes at 350 degrees, or in an air fryer. Everything can also just be microwaved if you are in a pinch or don't care so much about preserving texture.
Ways to Use Leftovers
Have leftover steak and potatoes? They're awesome as leftovers (my assumption is that you will not have leftover eggs because it’s very easy to eat two eggs). Here are some tasty ways to use them.
- Breakfast Taco: One of my personal favorite ways to use these leftovers is in breakfast tacos. Heat up corn tortillas and make fresh scrambled eggs. Then, add the steak and potatoes to the pan with the eggs at the end just to heat them up. Fill the tortilla with this mixture and enjoy!
- Enchilada Skillet: Another tasty leftover meal is to mix the steak and potatoes with enchilada sauce in a skillet. Add in black beans or pinto beans and bell peppers to beef up the amount, top with cheese, and bake until the cheese melts and is bubbly.
We love our cast iron pan (this one by Lodge is our go-to for economic and great quality)! Yes, it can be intimidating to clean but man is it a kitchen powerhouse for cooking in one pan. Cast irons are known to last for generations (yes, even their non-stick ability if seasoned properly). They're very tough and with each use they're seasoned a little more, meaning it'll become easier and easier to cook on the cast iron as time goes on. (source)
More Grilling Fun
- Chipotle Ranch Grilled Chicken Burrito - I'll be eating this all summer! Juicy grilled chicken, ripe tomatoes, crispy tortilla strips, yum!
- How Long to Cook Frozen Burgers on the Grill - Have friends coming over to grill and all you have are frozen burgers? No worries! We’ve got you covered on how to make the ultimate juicy frozen burgers on the grill.
- Roasted Pineapple and Habanero Sauce - It's amazing what a little roasting can do for fruit. Grilling this pineapple brings out SO much sweetness and flavor that is perfect with habanero.
Did you try this and love it? Leave us a review, we would love to hear from you!
- 1 cast iron skillet
Skillet & Steak Ingredients
- ¾ lb New York Strip Steak can use up to one pound
- 2 eggs
- 1 sweet potato diced to ¼" x ¼"
- ⅛ c avocado oil or olive oil
- 1 tablespoon steak seasoning
Chimichurri Sauce Ingredients
- 1 tablespoon garlic minced
- ½ jalapeno deseeded
- ½ c parsley stem discarded
- ½ c cilantro stem discarded
- ½ c mint leaves
- ⅓ c avocado oil or olive oil
- ¼ c lime juice
- 1 tablespoon honey
- ¼ tsp each of salt and pepper
- For this recipe, we recommend following this time line so everything is done at the same time. Make chimichurri first, then 0-15 min potatoes, at 10 min, put steak on the grill, at 15 min flip steak and crack eggs into pan, on top of potatoes, at 20-22 min remove steak for medium and remove potato skillet. Another note is that the grill lid should always be closed after each step to keep the heat in.
Make the chimichurri
- Add all sauce ingredients to a blender and blend until roughly chopped but thoroughly combined. The sauce can be left in the fridge for up to 2 days until ready to use.
Make the steak & skillet
- Heat the grill to medium-high heat. Add potatoes to a cast iron skillet with oil and ¾ths of the steak seasoning. Mix until the potatoes are well coated in oil and seasoning.
- Place the skillet on the grill to cook for 15 minutes. While this gets going, season the steak with the remaining steak seasoning by patting it on either side of the steak.
- After the potatoes have been cooking for 10 minutes, place the steak directly on the grill. Cook for 5 minutes on each side for medium-rare.
- After the steak has been cooking for 5 minutes, flip the steak and crack the eggs on top of the sweet potatoes.
- Continue to cook the steak and eggs for 5 minutes or until the egg white are set but the yolk is still runny and the steak should has an internal temperature of 145 degrees f.
- Remove everything from the grill Slice the steak thin and place it on top of the potatoes, next to the eggs. Top the steak with the chimichurri sauce and enjoy!