Best Ever Steak and Eggs – LaoudIt Recipe

Best Ever Steak and Eggs

February 3, 2021

Best Steak and Egg Ever - Pants so quick, easy and stylish without any hard work!  Served with the most amazing herb sauce.  SO GOOD.

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

The best steak and eggs ever - Pants so quick, easy and stylish without any hard work!  Served with the most amazing herb sauce.  SO GOOD.

Valentine’s Day is fast approaching. And whether you need a super easy (yet incredibly sophisticated) dish to cook for someone special or just need breakfast for dinner, THIS. IS. HE.

I mean, the title says it all. THE BEST. Yes, it really is the best steak and eggs ever.

I used a skirt steak here because it is quite thin and very forgiving.

Best Steak and Egg Ever - Pants so quick, easy and stylish without any hard work!  Served with the most amazing herb sauce.  SO GOOD.

It doesn’t require too much cooking time, and you won’t really need a meat thermometer either.

And while that steak is resting, go ahead and fry your eggs in that same cast iron skillet. If fried eggs aren’t your jam, these scrambled eggs are also perfect here. Just make sure to drizzle this sauce with fresh herbs all over.

Serve with coffee. Serve with toast. Serve with wine. Serve with all of the above.

Best Steak and Egg Ever - Pants so quick, easy and stylish without any hard work!  Served with the most amazing herb sauce.  SO GOOD.

Best steak and eggs

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

breakfast

Best steak and eggs

15 minutes15 minutes

Chungah rhee

Ingredients:

  • 1/2 cup chopped fresh parsley leaves
  • 1/2 cup chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 1 small shallot, diced
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon of red wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds of skirt steak
  • 1 tablespoon of canola oil
  • 6 fried eggs

Directions:

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