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Home Recipes
Breakfast & Brunch

Steak and Eggs

Name a more iconic duo than steak and eggs: we'll wait.

Ingredients :

    ¼ cup extra-virgin olive oil
    3 large scallions, thinly sliced (about ½ cup)
    ⅓ cup packed fresh parsley leaves, finely chopped
    2 tablespoons red wine vinegar
    1 teaspoon aleppo pepper, or large pinch red pepper flakes
    1 small garlic clove, finely grated
    Kosher salt and freshly ground black pepper3 tablespoons extra-virgin olive oil
    1 ½ pounds Flank steak, cut into 4 equal size pieces
    4 large eggs
    Toast or roasted potatoes, for serving
    Hot sauce, for serving

Direction :

    In a small bowl, combine the oil, scallions, parsley, vinegar, pepper, and garlic. Season with salt and pepper. Cover and refrigerate until ready to serve.In a small bowl, combine the oil, scallions, parsley, vinegar, pepper, and garlic. Season with salt and pepper. Cover and refrigerate until ready to serve.
    Transfer steak to a cutting board and remove skillet from heat.
    Drain excess fat from skillet and wipe clean. Place skillet over medium heat and pour in the remaining 2 tablespoons of oil. Crack the eggs into the skillet, season with salt and pepper, and cook until whites are just set, and yolks are still runny, about 5 minutes; transfer to plates.
    Thinly slice the steak and arrange on plates with eggs.
    Dollop with scallion relish and hot sauce and serve with toast or roasted potatoes.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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