Best Ever Steak and Eggs

Yield: 4 servings

Prep: 15

Cook: 15

Total: 30

So quick, easy, and fancy pants without any of the hard work! Served with the most amazing herb sauce. SO SO GOOD.

5 stars (7 ratings)

Ingredients

½ cup chopped fresh parsley leaves
½ cup chopped fresh basil
2 tablespoons chopped fresh chives
1 small shallot, diced
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
⅓ cup extra virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
1 ½ pounds skirt steak
1 tablespoon canola oil
6 fried eggs

Equipment

Cast Iron Skillet

Instructions

In a medium bowl, combine parsley, basil, chives shallot, garlic and red pepper flakes. Whisk in olive oil and vinegar; season with salt and pepper, to taste.
Using paper towels, pat both sides of the steak dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
Thinly slice steak against the grain and serve with parsley mixture and eggs.

This Best Ever Steak and Eggs recipe is brought to you by DAMN DELICIOUS

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