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    Steak and Eggs

    Steak and Eggs

    Steak and Eggs with Bloody Mary Salsa

    This is a great sauce that would go great with tortilla crisps or on top of tacos, but this is also very delicious with steak and eggs. The sauce adds savoury spicy rich heat that pairs well with the umami steak and creamy eggs.

    Serves 2


    For the Bloody Mary salsa:

    • 150 ml Tongue in Peat
    • 15g coriander
    • ½ small shallot (or red onion)
    • ½ garlic clove
    • ½ tsp. Worcestershire sauce
    • 1 fresh green chilli (optional)
    • 1 tsp fresh lime juice
    • ¼ tsp. sea salt
    • 1 tbsp. extra virgin olive oil

    For the steak:

    • 450 g thick cut steak
    • Sea salt and fresh pepper
    • Eggs
    • 1 chopped tomato to garnish
    • Worcestershire to garnish


    Blitz all the ingredients for the salsa together, taste and adjust any seasoning then set aside.

    Take the steak out of the refrigerator 30 minutes prior to cooking. Generously salt and pepper both sides of the steak.

    Heat a large cast iron pan on medium high until smoking. Add a little vegetable oil to coat the pan and add the steak. To achieve a crispy crust, cook the steak one minute per side, flipping until done ( 8-10 minutes or until an internal temp reaches 60C). Set aside and let the steak rest.

    Fry up eggs, slice the steak into thin strips then plate the salsa, steak and egg. Garish with more salsa and sprinkle with a little Worcestershire sauce.