There’s very little refined about the commingling of seared steak and egg yolk in the early morning. You know you are in for something really serious even ahead of it hits the desk. Amazingly ample, while, this is a near-excellent dietary commence to your working day, loaded with protein, healthier extra fat, and even a little bit of fiber. This steak and eggs meal works as effectively at 11:30 a.m., as a remedy for a hangover or article-exercise routine hunger pangs, as it does at 8 p.m., as a solution for a lengthy day at function.
Diet: 400 energy, 23 g fats (5 g saturated), 660 mg sodium
You’ll Will need
How to Make It
- Heat 1⁄2 tablespoon of the olive oil in a grill pan or solid-iron skillet around large heat.
- Year the steak all over with salt and pepper.
- Cook dinner, turning the steak every moment or so, for 7 to 8 minutes overall, till absolutely browned on the outside the house and business but fully yielding to the touch.
- Remove to a chopping board and rest for 5 minutes just before slicing.
- Although the steak rests, area the tomatoes slice-aspect down in the similar pan and cook for about 2 minutes, until the bottoms are frivolously blackened.
- Heat the remaining 1⁄2 tablespoon olive oil in a substantial nonstick pan.
- Performing in batches, crack the eggs into the pan and fry until finally sunny-facet up, the whites just set and the yolks nevertheless free. Period with salt and black pepper.
- Slice the steak in opposition to the normal grain of the meat.
- Divide among the 4 warm plates with the eggs and tomatoes. Spoon chimichurri liberally more than the steak and eggs.
Try to eat This Suggestion
This vibrant inexperienced garlic and parsley sauce is Argentina’s most ubiquitous condiment for a reason: It has that one of a kind ability to make pretty much almost everything flavor far better. Grilled steak and chimi is the typical combo, but it helps make even a lot more sense when you incorporate eggs to the picture. Past beef, test chimichurri as a sandwich spread, as a topping for roast rooster or grilled fish, or as a dipping sauce for grilled asparagus or crispy roasted potatoes. It keeps for a 7 days in the fridge and receives far better with time, so make up a big batch and go to town.
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