Valentine’s Day will soon be here. This is the perfect dish for a special someone or if you want to make breakfast for dinner. IS. IT.
The title is enough. BEST. This is the best steak and eggs ever.
The skirt steak I used is very thin and forgiving.
You won’t need to cook it for long, and don’t even need a thermometer.
While the steak rests, fry some eggs in that cast iron pan. This scrambled egg will also work well if fried eggs don’t suit you. Make sure you drizzle the fresh herb sauce all over.
Serve with coffee. Serve with toast. Serve with toast. Serve with wine.
Fresh parsley leaves chopped to a 1/2 cup
Fresh basil, chopped to a 1/2 cup
Chop 2 tablespoons of fresh chives
One small shallot diced
Two cloves garlic, minced
1/4 teaspoon red pepper flakes crushed
Extra virgin olive oil, 1/3 cup
Red wine vinegar, one tablespoon
To taste, add Kosher Salt and freshly ground Black Pepper
1 1/2 pounds skirt steak
Canola oil, one tablespoon
Six fried eggs
Combine parsley, garlic, shallots, red pepper flakes, and chives in a medium-sized bowl. Add olive oil, vinegar, and salt to taste.
Use paper towels to dry both sides of the beef steak. Season with 1/2 teaspoon pepper and one teaspoon salt.
Heat a cast iron large skillet on medium-high heat for 1-2 mins, then add canola.
Place the steak on the center of the pan and cook for 4-5 minutes or until a crust forms. Flip the steak using tongs and continue cooking for 3-4 more minutes or until the desired level of doneness is reached. Rest for 5 minutes.
Serve the steak with parsley and eggs.