Recipes & Tips

New Zealand Grass-fed Steak and Egg Sandwich Recipe

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Everyone loves a classic steak and egg sammy, but this recipe takes it up a notch with the addition of caramelized onions and a creamy sun-dried tomato aioli. Perfect for breakfast, brunch, lunch or dinner!

Tip: Swap out the bread for a bagel, English muffin or pita.


  • 1 lb. New Zealand grass-fed sirloin steak, fat trimmed (Tip: look for the Taste Pure Nature Logo)
  • 8 slices whole grain bread, lightly toasted
  • 4 eggs
  • 2 sliced tomatoes
  • 1 cup arugula
  • 1/2 cup aioli or mayonnaise
  • 6 sun-dried tomatoes
  • 1 tablespoon olive oil
  • 2 red onions, thinly sliced
  • 1/2 tablespoon honey or sugar
  • 1 tablespoon red wine vinegar
  • Salt and pepper, to taste



  • 1. Heat a dash of oil in a heavy saucepan over medium heat and add the onions. Cook for 2 minutes until soft, then turn the heat to low and add honey or sugar, vinegar and a pinch of salt. Cook gently for about 15-20 minutes or until the onions are soft.
  • 2. While the onions are cooking, blitz aioli or mayonnaise with sun-dried tomatoes in a food processor. Set aside.
  • 3. When the onions have 10 minutes of cooking remaining, season steaks with salt and pepper to taste, and add to a well-oiled pan on medium-high heat. Cook for 1-2 minutes each side for medium rare, or until cooked to your liking.
  • 4. Remove steaks from the pan and place on a plate or cutting board. Cover and rest for 5 minutes.
  • 5. While the steaks are resting, fry the eggs, sunny side up.
  • 6. Spread sun-dried tomato aioli on toasted bread. Add arugula, tomato, steak, onions and an egg.
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