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Steak and Eggs with Potato Rosti and Asian Steak Sauce
main dishes

Steak and Eggs with Potato Rosti and Asian Steak Sauce

The classic breakfast combo of steak and eggs is elevated with an Asian twist. A final drizzle of steak sauce made from sweet soy sauce and tamarind paste will convince you that this is anything but ordinary.
  • 30m

    prep time

  • 50m

    Cook Time

  • 438


  • 13



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  • 1 pound medium Yukon gold potatoes
  • 2 tablespoons crumbled crisply cooked bacon
  • 1/4 teaspoon salt
  • 2 tablespoons oil, divided
  • 1/4 cup sweet soy sauce
  • 5 teaspoons tamarind concentrate (paste)
  • 1 pound beef tenderloin, cut into 6 steaks
  • 2 tablespoons McCormick® Coarse Ground Black Pepper
  • 3 cups arugula
  • 1/4 cup shaved Manchego cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 6 eggs


  • Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low; simmer 15 minutes or until fork tender. Drain potatoes; cool slightly. Peel potatoes; shred with grater. Mix shredded potatoes, bacon and salt until well blended. Form into 6 patties.

  • Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add potato patties; cook 7 to 8 minutes per side or until crisp and golden brown. Transfer to plate; keep warm.

  • Mix sweet soy sauce and tamarind concentrate in small bowl. Set aside. Season steaks with pepper. Grill over medium-high heat 3 to 4 minutes per side or until desired doneness. Let stand 5 minutes before slicing.

  • Mix arugula, cheese, remaining 1 tablespoon oil and lemon juice in large bowl; toss to coat well. Set aside.

  • Melt butter in large nonstick skillet on medium heat. Cook eggs, sunny-side up, until desired doneness. To serve, place a potato rosti, 1/2 cup salad, sliced steak and a fried egg on each plate. Drizzle steak with soy sauce mixture.

Nutrition information (per Serving)



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