Steak & Eggs Recipe
Blackened flank steak on a bed of seasoned black beans, corn pico de gallo, avocado, two poached eggs and finished with ancho chipotle.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Black Beans
In a small pot over medium heat, warm the black beans until heated through. Season with salt and pepper to taste. Set aside.
- 2
Make the Corn Pico de Gallo
In a bowl, combine corn, diced tomatoes, chopped onion, cilantro, lime juice, salt, and pepper. Mix well and set aside.
- 3
Cook the Flank Steak
Preheat a cast-iron skillet over high heat. Season the flank steak generously with salt, black pepper, and any blackening seasoning of your choice. Sear the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing.
- 4
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 5
Assemble the Dish
On a plate, create a bed of seasoned black beans, top with corn pico de gallo, sliced avocado, and the sliced flank steak. Place the poached eggs on top and drizzle with ancho chipotle sauce. Serve immediately.
