No Time for Breakfast? No Problem. Steak and Eggs with Saucy Beans Are What’s For Dinner

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No Time for Breakfast? No Problem. Steak and Eggs with Saucy Beans Are What’s For Dinner
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The classic diner staple gets a nighttime upgrade.

people. The ones who struggle with mornings. I hit snooze twelve times, wake in a panic, throw on whatever sweater I find on the ground, chug a scalding coffee, then sprint out the door as the last train getting me to work on time pulls out of the station. I never have time to eat breakfast. And that makes me very sad. But you know what cheers me up? Yes, you do. Having breakfast for dinner.

Packed full o’ protein and heavy on the flavor, this particular breakfast for dinner is an excellent example of the form. It’s also a serious upgrade on the typical greasy laminated placemat iteration of steak-n-eggs, she of the tough under-seasoned meat and gelatinous scrambies. And making it is so easy that I might even consider waking up a little earli—lol jk. It’s dinner. Let’s talk strategy.

First, you grab a couple of fine New York strip steaks and rub ‘em all over with a fiery blend of hot smoked paprika,, salt, and black pepper. This is the perfect cheat-rub for making quick pan-seared steak taste like it spent quality time on a grill when it’s too cold to grill outside. Let it sit and soak while you focus on those saucy, saucy beans.

This part is simple: Sauté some shallots, garlic, and fresh cilantro stems until soft. Then add a can of pinto beans. On that subject, here’s some potentially unexpected advice from the Test Kitchen: For the best flavor, skip the “no salt added” beans and opt for a classic pre-seasoned brand like Goya. The beans pick up more flavor the first time they’re cooked and it’s hard to get them to Ideal Saltiness Level once that opportunity’s been passed up.

Next, add butter and water , and let those beans simmer ‘til incorporated and saucy. Then remove them from the heat and stir in the leaves from those cilantro stems you didn’t waste. Sprinkle them with a bit of lime zest and half a lime’s worth of juice. Done. Cover them so they don’t get cold.

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