Buttery Steak and Pepper Breakfast Polenta
Creamy polenta gets topped with peppery seared steak, a jammy egg, and scallions for a diner-style breakfast plate.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (116 reviews)
INSPIRED BY
This original breakfast plate borrows the best parts of a diner special: creamy grains, a peppery sear, and an egg with a soft center. Sharp cheddar keeps the polenta savory while scallions add a fresh finish.
Story
Casey makes this when breakfast needs to hold the wheel for a while. The polenta is creamy enough to catch every steak juice, the peppers bring a little sweetness, and the egg gives the plate its diner-window shine. It is sturdy, warm, and still quick enough for a late start.
By Casey
Ingredients
- 1 cup quick-cooking polenta
- 3 cups low-sodium beef broth
- 2 tablespoons unsalted butter
- 1/2 cup shredded sharp cheddar
- 12 ounces thin-cut sirloin steak
- 1 small red bell pepper, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon cracked black pepper
- 4 large eggs
- 2 scallions, thinly sliced
- Kosher salt, to taste
Instructions
- Bring the broth to a gentle boil in a saucepan, whisk in the polenta, and cook until thick, about 5 minutes.
- Stir the butter and cheddar into the polenta, season with salt, and cover over low heat.
- Pat the steak dry and season both sides with cracked pepper and salt.
- Heat the oil in a large skillet, sear the steak for 2 to 3 minutes per side, and rest it before slicing.
- Cook the bell pepper in the same skillet for 3 minutes, then fry the eggs until the whites set and the yolks stay soft.
- Divide the polenta among bowls, top with sliced steak, peppers, and eggs, and finish with scallions.
Chef Tips
- Keep the polenta covered and stir in a splash of broth if it thickens too much.
- Slice the steak across the grain for a tender bite.
- Use leftover roast beef when you want an even faster breakfast.
- Fry the eggs in the steak skillet so they pick up the peppery fond.
Cook's Notes
- **Polenta:** Loosen with broth as needed.
- **Steak:** Rest before slicing.
- **Eggs:** Pull them when the whites are just set.