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1. Peel the Yukon Gold potatoes and cut into 2.5 cm (1 in) chunks. Place in a pot, cover with cold water, add half of the Kosher salt, and bring to a boil. Simmer 15 minutes until very tender.
0.8 tsp Kosher salt,
3 pieces Yukon Gold potatoes
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2. Meanwhile, season the Sirloin steak on both sides with the remaining Kosher salt and the Black pepper and let it rest at room temperature while the potatoes cook.
12 oz Sirloin steak,
0.8 tsp Kosher salt,
0.5 tsp Black pepper
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3. Drain the potatoes and return to the warm pot. Mash with 1 tbsp of the Unsalted butter and the Whole milk until smooth and creamy, season with salt and pepper if needed, then cover to keep warm.
1.0 tbsp Unsalted butter,
0.2 cup Whole milk
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4. Heat the Vegetable oil in a large skillet over high heat until just smoking. Sear the steak 3 to 4 minutes per side for medium-rare, adding 1 tbsp of Unsalted butter in the last minute and spooning it over the steak. Transfer to a board and rest 8 minutes.
1 tbsp Vegetable oil,
1.0 tbsp Unsalted butter
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5. Cut the Broccoli into florets and steam or boil for 3 minutes until bright green and just tender, then drain. Thinly slice the Garlic.
1 pieces Broccoli,
3 clove Garlic
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6. In the same skillet over medium heat, melt the remaining Unsalted butter and cook the Garlic and Red pepper flakes for 30 seconds until fragrant. Add the broccoli and toss for 2 minutes, then finish with the Lemon juice and a pinch of salt. Transfer to a plate and wipe out the skillet.
1.0 tbsp Unsalted butter,
1 pieces Broccoli,
3 clove Garlic,
0.2 tsp Red pepper flakes,
1 tsp Lemon juice
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7. Return the skillet to medium heat with a little of the steak drippings or a touch of oil, and fry the Eggs for 2 to 3 minutes until the whites are set and the yolks are still runny.
2 pieces Eggs
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8. Slice the steak against the grain. Divide the mash, broccoli and steak among plates, top the steak with a fried egg, and sprinkle with Fresh chives.
1 tbsp Fresh chives (garnish)
