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Montreal-Spiced Steak and Eggs

Servings: 2

Steak and eggs jazzed up with lightly dressed greens make a great dinner, but they also hit the spot as a midnight snack.


  • 1 12-oz. flat-iron or skirt steak, about 1/2 inch thick
  • 2 tsp. Montreal steak seasoning
  • 3-1/2 Tbs. extra-virgin olive oil
  • 2 large eggs
  • Kosher salt and freshly ground black pepper
  • 2 oz. arugula (about 3 cups)
  • 1 Tbs. fresh lemon juice; more to taste
  • 2 Tbs. thinly sliced fresh chives
  • Toasted ciabatta (optional)

Nutritional Information

  • Calories (kcal) : 630
  • Fat Calories (kcal): 350
  • Fat (g): 39
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 24
  • Cholesterol (mg): 295
  • Sodium (mg): 1480
  • Carbohydrates (g): 28
  • Fiber (g): 2
  • Sugar (g): 2
  • Protein (g): 43


  • Sprinkle both sides of the steak with the seasoning. Transfer to a wire rack set over a baking sheet and let sit at room temperature for 10 to 40 minutes.
  • Heat 2 Tbs. of the oil in a large cast-iron skillet over medium-high heat until hot. Add the steak and cook, pressing down the edges with a spatula if they begin to curl, until nicely browned, about 5 minutes. (While the steak cooks, clean the rack.) Flip and cook until medium rare (135°F), another 4 to 5 minutes. Transfer the steak to the rack, tent lightly with foil, and let rest. Reduce the heat to medium low.
  • Wipe the skillet, add 1 Tbs. of the oil, and add the eggs. Cover and cook until the yolks are just set, 1-1/2 to 2 minutes. Remove from the heat, and season with 1/4 tsp. salt and a pinch of pepper.
  • In a medium bowl, toss the arugula with the remaining 1/2 Tbs. of oil, the lemon juice, 1/4 tsp. salt, and pepper to taste.
  • Slice the steak against the grain into thin strips and divide equally between two plates. Top with
    the arugula and eggs, and garnish with the chives. Serve with the ciabatta, if you like.


Montreal steak seasoning can vary from recipe to recipe, but it usually includes garlic, coriander, black pepper, cayenne, dill seed, and salt. It’s available in the spice section of most supermarkets.


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Reviews (1 review)

  • Krispie | 11/21/2017

    I normally make the recipe as written my first time but I was up against some challenges. Had to use flank steak because our market stopped carrying flat iron and skirt steak for the winter. Grilled the steak instead of making it in the cast iron pan because I needed enough meat for nine people. Otherwise I followed the recipe quadrupled. It was delicious and everything was totally wiped clean. Super, super easy to boot. I will definately make again.

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