Board-Style Steak with Fried Eggs, Sautéed Mushrooms, and Olive-Tomato Salad
Think “skillet night,” but served like a board for sharing: steak slices topped with sunny fried eggs, warm sautéed mushrooms, and a tangy olive-tomato salad that cuts through the richness. It’s cozy, a little fancy, and very doable on a weeknight.
Recipe at a glance
- Yield: Serves 4
- Prep time: 20 minutes
- Cook time: 20 minutes
- Chill time: 5 minutes (for salad)
- Total time: 45 minutes
Ingredients
Steak
- 1 1/2 pounds flank steak or sirloin steak
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper
- 2 tablespoons neutral oil (canola, avocado, grapeseed)
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
Fried eggs
- 8 large eggs (2 per person)
- 1/4 teaspoon kosher salt (optional, for tops)
- 1 tablespoon butter or neutral oil (for frying)
Sautéed mushrooms
- 16 ounces cremini (baby bella) mushrooms, sliced
- 2 tablespoons unsalted butter or olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
Olive-tomato salad
- 2 cups cherry tomatoes, halved
- 1/2 cup pitted green or Kalamata olives, halved
- 1/2 small red onion, thinly sliced (optional)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice (plus more to taste)
- 1 tablespoon chopped parsley (or basil)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
To serve
- Lemon wedges
- Toasted bread or warm tortillas (optional)
- Simple greens (optional)
Instructions
- Make the olive-tomato salad. In a bowl, combine tomatoes, olives, onion (if using), olive oil, lemon juice, parsley, salt, and pepper. Toss well. Let sit 5 minutes while you cook the rest (it tastes even brighter).
- Season and sear the steak. Pat steak dry. Sprinkle with 1 teaspoon salt and the black pepper.
Heat a large skillet over medium-high until hot. Add oil, then sear steak 3–6 minutes per side (timing depends on thickness) until browned and cooked to your preferred doneness.
Safety doneness cue (beef): Use a meat thermometer for best accuracy. FoodSafety.gov provides safe minimum internal temperatures: 145°F for medium-rare with a rest time of at least 3 minutes, and higher for more well-done. Remove steak when it reaches your target temperature, then rest.
- Rest and slice. Transfer steak to a cutting board. Rest 5 minutes. Slice thinly against the grain into bite-size pieces.
- Sauté mushrooms. In the same skillet (wipe out excess drippings if needed), melt butter over medium-high. Add mushrooms, salt, and pepper. Cook 5–8 minutes, stirring occasionally, until mushrooms are browned and any liquid has mostly cooked off.
Add minced garlic and thyme. Cook 30–60 seconds more, until fragrant. Taste and adjust salt/pepper.
- Fry the eggs (sunny-side style). Lower heat to medium. Add butter (or oil) to a clean skillet. Crack in eggs.
Cook until whites are set but yolks are still as runny or set as you want:
- Runny yolks: cook uncovered about 2–3 minutes.
- More set yolks: cover loosely 30–60 seconds at the end.
Season lightly with a pinch of salt if desired.
- Assemble the board platter. Arrange steak slices on a large platter or board. Top with fried eggs. Pile mushrooms alongside. Serve olive-tomato salad on the side (or as a section). Finish with lemon wedges.
Tips & variations
- Control the doneness without guessing: A thermometer makes steak timing easier—especially if steak thickness varies.
- Make it kid-friendly: Keep yolks slightly more set (cover the pan briefly) so eggs slice cleanly.
- Swap the steak: Use flat iron, ribeye, or even a thick-cut sirloin. Cook times will change—use temperature cues.
- Egg swap: For a yolk-free option, scramble eggs instead and pile them over the steak. (Still fry the mushrooms the same way.)
Serving ideas
- Serve with toasted bread to scoop up steak juices and lemony salad dressing.
- Add a handful of arugula or mixed greens for extra crunch next to the warm mushrooms.
- If you like heat, add a few dashes of hot sauce or chili flakes to the salad right before serving.
Storage notes
- Cool promptly: Let leftovers cool for no more than 1–2 hours, then refrigerate in shallow containers.
- Best uses: Steak and mushrooms keep well for up to 3–4 days. Salad keeps 2–3 days (tomatoes soften over time).
- Reheating: Rewarm steak and mushrooms gently in a skillet over medium-low until just hot. Reheat eggs only if fully chilled and handled safely; eggs are often best enjoyed fresh rather than reheated.
Egg and food-safety note: Keep eggs refrigerated and cook eggs and meat thoroughly. For egg handling and safe temperature guidance, see advice from USDA FSIS and FDA, plus general food-safety prevention basics from CDC.
