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Gallery Steak and Eggs Credit: Bryan Gardner Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Ingredients Scallion Relish 1/4 cup extra-virgin olive oil 3 large scallions, thinly sliced (about 1/2 cup) 1/3 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 pepper Steak and Eggs 3 tablespoons extra-virgin olive oil 1 1/2 pounds Flank steak, cut into 4 equal size pieces 4 large eggs Toast or roasted potatoes, for serving Hot sauce, for serving
Gallery Steak and Eggs Credit: Bryan Gardner
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Gallery
Steak and Eggs Credit: Bryan Gardner
Steak and Eggs
Credit: Bryan Gardner
Steak and Eggs
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
1/4 cup extra-virgin olive oil 3 large scallions, thinly sliced (about 1/2 cup) 1/3 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 pepper
3 tablespoons extra-virgin olive oil 1 1/2 pounds Flank steak, cut into 4 equal size pieces 4 large eggs Toast or roasted potatoes, for serving Hot sauce, for serving
Directions
For the Scallion Relish: 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.
For the Steak and Eggs: Heat a large cast iron skillet over medium-high and pour in 1 tablespoon of the oil. Add the steak and cook until golden on both sides and center reaches 125°F for medium-rare, about 5 minutes per side. 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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All Reviews for Steak and Eggs
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All Reviews for Steak and Eggs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
