The Ultimate Steak Omelette

A proper steak omelette is one of those dishes that feels indulgent but comes together in minutes — and cooking it on the plancha gives you that even, controlled heat that's perfect for eggs. Seared sirloin, a golden folded omelette, and whatever fillings take your fancy. Weekend brunch just got an upgrade.

Ingredients

For the steak

• 1 sirloin steak (around 250g), about 2.5cm thick
• 1 tbsp rapeseed oil
• Salt and freshly ground black pepper

For the omelette

• 3 large eggs
• 1 tbsp whole milk
• Salt and freshly ground black pepper
• 1 tbsp butter

Suggested fillings

• 30g mature Cheddar, grated
• 2 spring onions, finely sliced
• ½ red pepper, finely diced
• A handful of mushrooms, sliced and sautéed
• Fresh flat-leaf parsley or chives, chopped

Method

1. Preheat your plancha over a high heat until it's properly hot — a drop of water should sizzle and evaporate immediately on contact.
2. Pat the sirloin dry with kitchen paper and rub all over with rapeseed oil. Season generously with salt and black pepper on both sides.
3. Sear the steak on the plancha for 2–3 minutes per side for medium-rare, or 3–4 minutes per side for medium. Once cooked to your liking, transfer to a warm plate, tent loosely with aluminium foil, and leave to rest for at least 5 minutes.
4. While the steak rests, prepare your fillings. If using mushrooms or peppers, sauté them in a little butter in one corner of the plancha until softened.
5. Crack the eggs into a bowl, add the milk, season with salt and pepper, and beat well until fully combined.
6. Reduce the plancha heat to medium. Add the butter to a cooler zone of the plancha and allow it to melt and foam without browning.
7. Pour in the beaten eggs. Using a spatula, gently draw the edges inward as they set, tilting the plancha slightly if needed so the uncooked egg runs to the edges. When the omelette is just barely set on top — still a little glossy — scatter your fillings over one half.
8. Slice the rested steak thinly against the grain and lay the slices over the filling.
9. Fold the omelette in half over the filling and slide onto a warm plate. Serve immediately.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.