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A pan-seared steak sliced next to buttered cheese tortellini, green peas, and two sunny-side-up fried eggs.

Steak & Egg Plate with Buttered Tortellini and Garden Peas

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1 servings
Calories: 880
Ingredients Method

Ingredients
  

  • 8 oz Ribeye or Sirloin steak
  • 2 large egg s
  • 1 cup cheese tortellini, fresh or dried
  • 1/2 cup frozen or fresh garden peas
  • 3 tablespoons unsalted butter
  • 1 tablespoon high -smoke point vegetable oil
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Method
 

  1. Bring a medium pot of salted water to a boil.
  2. Pat the steak dry with paper towels and season all sides liberally with kosher salt and black pepper.
  3. Heat oil in a heavy skillet over medium-high heat. Once shimmering, sear the steak for 3 to 4 minutes per side for medium-rare. Remove the steak from the skillet and let it rest on a warm plate for 5 minutes.
  4. Add the tortellini to the boiling water and cook according to package instructions (typically 3-5 minutes for fresh, 10-12 for dried).
  5. Two minutes before the tortellini is finished, add the garden peas to the same boiling water.
  6. Drain the tortellini and peas, then return them to the pot. Add 2 tablespoons of butter and toss until melted and evenly coated. Season with salt and pepper.
  7. In a small non-stick skillet, melt the remaining 1 tablespoon of butter over medium heat. Crack the eggs into the pan and cook until the whites are set but yolks remain runny (sunny-side up).
  8. Slice the rested steak against the grain. Plate the steak alongside the buttered tortellini and peas, and place the fried eggs on top of the steak.