Restaurants›Paris Bistro›Steak Et Ceufs Recipe

Steak Et Ceufs Recipe

Name: Paris Bistros Steak Et Ceufs Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: French
Ingredients: 8 oz Skirt Steak; 1 tsp Salt; 1 tsp Black Pepper; 1 tbs Olive Oil; 2 to taste Eggs; 1 tbs Butter; 1 pinch Salt; 1 pinch Black Pepper

Inspired by Paris Bistro

Time30m

Serves2

8oz skirt steak topped with two eggs.

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Ingredients

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Method

Prepare the Steak

Season the Steak

Sprinkle both sides of the skirt steak with salt and black pepper. Make sure to rub the seasoning into the meat.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until it's shimmering.

Cook the Steak

Add the skirt steak to the hot skillet and cook for about 4-5 minutes on each side for medium-rare. Adjust time based on your preferred doneness.

Rest the Steak

Once cooked, remove the steak from the skillet, cover it loosely with foil, and let it rest for 5 minutes before slicing.

Prepare the Eggs

Heat the Butter

In the same skillet used for the steak, lower the heat to medium and add the butter. Allow it to melt and bubble.

Cook the Eggs

Crack the eggs into the skillet and season with a pinch of salt and black pepper. Cook until the whites are set and the yolks are at your desired doneness (sunny-side up or over-easy).

Plating

Slice the Steak

Slice the rested skirt steak against the grain into thin strips.

Serve

On a plate, arrange the steak strips and top with the cooked eggs. Serve immediately.