The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.
Recipe information
Yield
4 servings
Ingredients
2
2
2½
1
2
7
2
4
1
1
2
3
4
Preparation
Step 1
Mix paprika, Aleppo-style pepper, 2½ tsp. salt, and 1 tsp. black pepper in a bowl. Rub all over steaks, pressing to adhere. Let sit while you make the beans.
Step 2
Heat 2 Tbsp. oil in a medium saucepan over medium-low. Cook shallots, garlic, and cilantro stems, stirring often, until softened but not yet browned, about 3 minutes. Add beans, butter, and ¾ cup water. Bring to a simmer and cook, stirring occasionally, until beans are saucy, 6–9 minutes. Remove from heat and stir in cilantro leaves. Finely grate some lime zest from one of the lime halves into beans, then squeeze in its juice. Season with salt and pepper. Cover to keep warm.
Step 3
Heat a dry 12" skillet, preferably cast iron, over medium-high. Rub steaks with 3 Tbsp. oil and cook, undisturbed, 3 minutes. Turn and cook on other side 3 minutes, then turn again. Add all remaining lime halves, arranging cut side down. Cook until steaks are medium-rare (a thermometer inserted into thickest part should register 120°) and limes are nicely charred, 2–3 minutes. Transfer steaks and limes to a cutting board. Wipe out skillet.
Step 4
Heat remaining 2 Tbsp. oil in skillet over medium-high. Cook eggs sunny side up until whites are golden brown and crisp around edges and yolks are runny, about 2 minutes.
Step 5
Slice steaks against the grain. Divide beans and steaks among plates and top each with an egg. Serve with charred limes for squeezing over.
Leave a Review
Reviews (8)
Back to TopThis is a winner of a recipe. The lime and cilantro balanced out the richness of the steak and eggs. I added a small heap of dressed frisée and avocado slices.
Anonymous
San Francisco
8/2/2020
Yes it was very good, but I do not like my eggs cooked with crispy bottoms. If I were served eggs done this way I would send them back! I would rather have them over easy, they look nicer and definitely taste better than burnt eggs. Sorry I don't even like my omelets browned.
peggyk2717
Indiana
5/19/2019
PS...did the Tri Tip on the barbecue!
Julianne6
Los Angeles
3/23/2019
What a big surprise! To cut $$ corners I made this with a marinated tri-tip...and it was DELICIOUS!! For a family of 4 I made it with 2 cans of beans, 1 cup of water, extra shallots/garlic and 3 tablespoons of butter. So GOOD!! I've always been challenged in making sunny-side eggs; following their directions, my eggs turned out perfect. I Served the meal in pasta bowls with flour and corn tortillas on the side. This was a big hit and repeat!!
Julianne6
Los Angeles
3/23/2019
As I do not eat beef or dairy I did make some adjustments. In place of the steak I used a thick slice of squaw bread slathered with faux butter and coated with the spice which I gently crisped in the skillet. I did prepare the beans and eggs to top, made this for a Tapas brunch. Good thing I started a second batch, they inhaled it!!raf I have become addicted to Aleppo chilies, used in 93% of food I prepare!raf
chardbones
Los Angeles, Ca.
3/12/2019
Wow, this turned out better than I could’ve imagined! I used ribeye steaks because that’s what I had on hand, and it was amazing! Never squeezed lime on steak or eggs before, but I’d put that charred lime juice on absolutely everything.
Anonymous
Detroit
3/3/2019
The beans themselves are good enough to have alone!! But everything worked great together. Love a charred lime.
bethwang
Washington, DC
1/12/2019