Prep time: 10 minutes
Cooking time: 12 minutes
Servings: 2
Calories: About 610 per serving
Ingredients
🥚 3 large eggs
🥩 12 oz / 340 g sirloin steak, cut into chunky bite-size cubes
🧂 ¾ tsp kosher salt, divided
🌶️ ½ tsp black pepper, divided
🫒 1 tbsp olive oil
🧈 1 tbsp butter
🧄 1 garlic clove, finely minced
🥑 2 ripe avocados, cubed
🍋 1 tbsp lemon or lime juice
🌿 2 tbsp chopped fresh parsley, plus extra for garnish
🌶️ ¼ tsp paprika or chili flakes, for finishing
Instructions
Boil the eggs. Bring a small pot of water to a gentle boil, lower in the eggs, and cook for 6½–7 minutes for jammy yolks. Transfer to ice water for 2 minutes, then peel and halve.
Season the steak. Pat the steak cubes very dry, then season with about ½ tsp salt and ¼ tsp black pepper. Dry steak browns better and forms a deeper crust.
Sear the steak bites. Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add steak in one layer and sear for 1½–2 minutes per side, turning until browned and medium-rare to medium.
Add butter and garlic. Reduce heat to medium, add butter and garlic, and toss the steak for 30–45 seconds until glossy and fragrant. Remove from heat so the garlic does not burn.
Make the avocado salad. Gently toss the cubed avocados with lemon or lime juice, remaining salt, remaining pepper, and parsley. Keep the cubes chunky like the photo.
Plate and finish. Arrange avocado on one side of a plate, steak bites on the other, and halved jammy eggs at the top. Sprinkle with paprika or chili flakes, more black pepper, and extra parsley.
Helpful Notes & Variations
For the best crust, do not overcrowd the pan; cook the steak in two batches if needed. Sirloin, ribeye, or strip steak all work well. For a spicier version, add chili flakes to the butter while tossing the steak. For firmer eggs, cook them for 8 minutes instead of 6½–7 minutes.
Jammy egg timing was checked against BBC Good Food’s soft-boi