Steak & Eggs Recipe

Marinate steak

In a shallow dish or zip-top bag combine soy sauce, apple cider vinegar, minced garlic, black pepper, oregano, chili flakes and 1 tablespoon olive oil. Add the flank steak, massage marinade into meat, cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor).

Cook steak

Remove steak from refrigerator 20 minutes before cooking to come to near room temperature. Heat a cast-iron skillet or grill over high heat until very hot. Pat steak dry, season lightly with a pinch of salt. Add 1 teaspoon oil to the pan and sear steak 3-4 minutes per side for medium-rare (internal 130-135°F / 54-57°C), adjusting time for thickness. Let rest on a cutting board 8 minutes, then slice thinly against the grain into strips.

Prepare potatoes

While steak marinates, place diced potatoes in a pot of salted water. Bring to a simmer and par-cook for 5 minutes until just tender but not falling apart. Drain and pat dry.

Cook hash

Heat a large skillet over medium-high and add 2 tablespoons neutral oil. Add potatoes in a single layer and cook, undisturbed, 4-5 minutes until bottoms brown. Add diced onion and red bell pepper, stir and continue to cook 6-8 minutes, pressing occasionally to get crisp edges. Sprinkle smoked paprika, cumin, 1 teaspoon salt and 1/2 teaspoon black pepper; toss and cook another 1-2 minutes. Stir in chopped cilantro, taste and adjust seasoning. Keep warm.

In a small saucepan heat 1/2 tablespoon olive oil over medium. Add drained black beans and warm for 2-3 minutes. Stir in 1/4 teaspoon cumin, 1/2 teaspoon salt and 1 teaspoon lime juice. Mash lightly with the back of a spoon for a creamier texture or leave whole. Keep warm.

Make salsa

Place husked tomatillos and jalapeño on a baking sheet and broil 4-6 inches from heat for 6-8 minutes, turning once, until blistered and softened. Alternatively, simmer in a small pot of water 6-8 minutes. Let cool slightly, then transfer to a blender with cilantro, lime juice and 1/4 to 1/2 teaspoon salt. Blend to a chunky-smooth consistency, adding up to 1 teaspoon water if needed. Taste and adjust heat/salt. Refrigerate briefly or keep at room temperature.

In a small saucepan melt 1 tablespoon butter over medium heat. Whisk in 1 tablespoon flour to form a roux and cook 30-60 seconds. Slowly whisk in 1/2 cup milk and bring to a gentle simmer, whisking until thickened, about 2 minutes. Remove from heat and whisk in grated cheddar until smooth. Season with 1/4 teaspoon salt and a pinch of white pepper. If sauce is too thick, add a teaspoon of milk. Keep warm.

Fry eggs

Heat a nonstick skillet over medium-low with 1 tablespoon butter. Crack two eggs into the pan and cook sunny-side up until whites are set but yolks still runny, about 3-4 minutes. For over-easy, gently flip and cook 20-30 seconds more. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.

Divide potato hash between two plates as the base. Spoon warmed black beans alongside or partially over the hash. Arrange sliced steak atop the hash. Place the fried eggs on top of the steak or to the side. Drizzle salsa verde over the steak and eggs and spoon warm cheese sauce where desired (a light drizzle or a pool on the side). Garnish with thinly sliced radishes, cilantro leaves and lime wedges. Serve immediately.

Notes: To make this for a single serving, scale quantities proportionally. Ensure steak rests before slicing to retain juices; fry eggs to the desired doneness; both salsa verde and cheese sauce can be prepared ahead and gently reheated.