Sirloin Steak with Fried Eggs and Tomatoes

For special mornings, this hungry-woman meal satisfies like nothing else. To cook them flawlessly sunny-side up, with fully-cooked whites and oozy yolks, crack the eggs into a hot pan, then almost immediately turn the heat way down. When they’re cooked to perfection (and they will be), carefully slide the eggs onto the plate—the generous amount of butter in the recipe makes this easy. Don’t sweat the calorie wallop: This special treat almost guarantees you’ll want a light lunch.

Serves 2

INGREDIENTS

• Two 6-to 8-ounce sirloin steaks, each about 1 inch thick
• 3 tablespoons olive oil
• Salt and freshly ground pepper
• 1 tablespoon minced chives
• 2 tablespoons butter
• 4 large eggs
• 1 tablespoon butter or olive oil
• 1 tomato, cut into 1-inch-thick slices
• Salt and freshly ground pepper

INSTRUCTIONS

SIRLOIN STEAK:

1. Preheat the oven to 350°F.
2. Heat a medium-size ovenproof skillet over moderate heat for about 5 minutes.
3. Meanwhile, pat the steaks dry with paper towels.
4. Rub the steaks with 2 tablespoons olive oil, and season generously with salt and pepper.
5. Turn the heat up to high and add the remaining 1 tablespoon oil to the skillet.
6. Carefully place the steaks in the skillet (the oil may splatter).
7. Cook, turning once, until browned but still only partially cooked within, about 5 minutes total.
8. Transfer the skillet to the oven and cook the steaks, turning once, about 4 minutes longer, until medium-rare to medium.
9. Put the steaks on a plate or cutting board, cover with aluminum foil, and let rest for 10 minutes.
10. Meanwhile, prepare the fried eggs and tomatoes (recipes follow).
11. To serve, place 2 fried eggs on each plate, along with a few slices of cooked tomato.
12. Cut the steaks into thick slices on the diagonal (at a 45-degree angle to the edge of the steak, to break up the grain so you end up with more tender slices).
13. Then arrange between the two plates.
14. Garnish with chopped chives and serve immediately.

FRIED EGGS:

1. Heat a medium or large skillet, ideally nonstick, over moderate heat.
2. After a minute, add the butter, and make sure it coats the pan as it’s melting.
3. In about another minute, after the foam dies down, crack the eggs into the pan.
4. As soon as the whites have turned opaque (in about 45 seconds to 1 minute), turn the heat down to low.
5. Season the eggs with salt and pepper.
6. Cook until the whites are firm and the yolks are runny.
7. Slide eggs onto plates.

TOMATOES:

1. In the same skillet as the eggs, heat the butter or olive oil over moderate heat.
2. Add the tomato slices.
3. Season them with salt and pepper, and cook for 2 minutes, until softened.