The BEST Steak and Egg Recipe – A Flavorful Twist with Tamagoyaki
If you're looking for a next-level steak and egg recipe, this Tamagoyaki Japanese Omelette with Flat Iron Steak is the ultimate combination of bold flavors and delicate textures. The juicy, perfectly seasoned steak pairs beautifully with the soft, slightly cheesy Japanese-style omelet, creating a mouthwatering meal that works for breakfast, lunch, or dinner.
What sets this dish apart is the use of Big Poppa’s Double Secret Seasoning, Jallelujah Jalapeño Seasoning, and Little Louie’s Seasoning, which bring out the rich umami flavors in both the steak and eggs. A generous coating of Bachan’s Japanese BBQ Sauce adds a perfect sweet and savory balance that ties everything together.
Whether you're a fan of Japanese cuisine or just love a good steak and eggs, this recipe is a must-try. Serve it up with a side of fresh fruit, and you've got a complete meal that’s packed with protein, flavor, and just the right amount of heat.
Tamagoyaki Japanese Omelette with Flat Iron Steak
Big Poppa
2
10 minutes
15 minutes
Fusion (Japanese-American)
Main Course
A delicious twist on the classic steak and eggs, this recipe features a perfectly seasoned flat iron steak paired with a cheesy Tamagoyaki Japanese omelette. The combination of savory Bachan’s Japanese BBQ Sauce, bold Big Poppa’s seasonings, and melty shredded cheese creates an unforgettable dish that’s perfect for any meal of the day.
Ingredients
2 Flat Iron Steaks
2 tbsp Bachan’s Japanese BBQ Sauce (plus extra for drizzling)
Big Poppa’s Double Secret Seasoning (to taste)
Big Poppa’s Jallelujah Jalapeño Seasoning (to taste)
Big Poppa’s Little Louie’s Seasoning (to taste)
4 Eggs
¼ cup Shredded Mexican Cheese
Directions
Prep the Steak: Rub Bachan’s Japanese BBQ Sauce all over both flat iron steaks, using it as a binder.
Season the Steak: Generously coat all sides with Big Poppa’s Double Secret Seasoning. Let the steaks rest in the refrigerator while preparing the eggs.
Prepare the Eggs: In a bowl, crack 4 eggs and season with Big Poppa’s Jallelujah Jalapeño Seasoning and Big Poppa’s Little Louie’s Seasoning. Whisk until fully combined.
Cook the Tamagoyaki: In a non-stick pan over low-medium heat, pour a thin layer of egg mixture. Sprinkle shredded cheese on top and begin rolling the omelet using a spatula. Repeat until all the egg mixture is cooked into a layered roll.
Slice the Omelette: Once cooked, remove from the pan and slice into even pieces.
Cook the Steak: Grill or pan-sear the flat iron steaks over high heat for about 4 minutes per side (or until desired doneness). Let rest for 5 minutes before slicing against the grain.
Plate and Serve: Arrange sliced steak alongside sliced tamagoyaki, drizzle with extra Bachan’s Japanese BBQ Sauce, and serve with a side of fresh fruit.
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