Cut the meat into steaks (portioned pieces), beat off, covering with cling film (so that splashes do not fly), pour lemon juice, salt and sprinkle with herbs.
Leave to marinate for 20-30 minutes.
The lemon juice in which the meat is marinated softens the beef, helping it become juicy and even more flavorful.
Then quickly fry in oil on both sides (this will take 5 - 6 minutes), then fry the eggs just as quickly in a pan covered with a lid so that their upper part hardens slightly, but remains liquid inside, only slightly thickening. The number of eggs equals the number of steaks.
Then, place the steaks on portioned plates, cover them with an egg and sprinkle with herbs. From above, the dish looks like an ordinary scrambled eggs, and when the cutlery takes the first bite for you, it unexpectedly pleases with the bright taste of natural meat, greased with a thick sauce of egg yolk spread under the knife. Here is such a simple and tasty dish with a little secret.
For those who are very hungry for beef steaks, you can serve mashed potatoes. Although, a steak with an egg is a harmonious and completely independent dish that does not need a side dish.