Skillet Steak 'n' Eggs
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Skillet Steak 'n' Eggs

Skillet Steak 'n' Eggs

Serves 4 | with Chimichurri and Crispy Potatoes

Level up your Father's Day with this savoury protein-packed brunch, complete with a side of golden-brown crispy potatoes.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time15 minutes


serving amount

4 unit(s)


(Contains Egg)

3 unit(s)

Russet Potato

14 g


14 g


1 unit(s)

Garlic, cloves

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)


1.5 tbsp

Montreal Spice Blend

(Contains Mustard May contain Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

570 g

Top Sirloin Steak

Not included in your delivery

3 tbsp


¼ tsp


½ tsp


½ tsp



Nutrition Values

Calories520 kcal
Fat22 g
Saturated Fat5 g
Carbohydrate36 g
Sugar3 g
Dietary Fiber3 g
Protein43 g
Cholesterol270 mg
Sodium1140 mg
Trans Fat0.2 g
Potassium1350 mg
Calcium125 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Aluminum Foil


Roast potatoes
  • Cut potatoes into 1/2-inch pieces.
  • Add potatoes and 2 tbsp oil to an unlined baking sheet. Season with 1/2 tbsp Montreal Spice Blend and salt. (TIP: Use a full tbsp if you like your potatoes extra peppery!). Toss to coat. 
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
  • Meanwhile, peel, then mince or grate garlic.
  • Roughly chop parsley.
  • Roughly chop cilantro.
  • Peel, then finely chop shallot.
  • Add vinegar, parsley, cilantro, shallots, garlic, 1/2 tsp salt, 1/2 tsp sugar and 2 tbsp oil to a small bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine. Set aside.
Cook steaks
  • Heat a large non-stick pan over medium-high heat. While the pan heat, pat steaks dry with paper towels, then season with 1 tbsp Montreal Spice Blend and salt.
  • When hot, add 1 tbsp oil, then steaks. Sear until golden-brown, 1-2 min per side. (NOTE: It’s okay if steaks don't cook all the way through at this step!) Remove the pan from the heat and transfer steaks to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 5-8 min.**
  • When steaks are done, remove the pan from the heat and transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.
Cook eggs
  • When potatoes are almost done, heat the same pan over medium-low.When hot, crack in eggs. Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
  • Thinly slice steaks.
  • Divide roasted potatoes between plates. Top potatoes with an egg.
  • Divide steak between plates, then drizzle chimichurri over top.