Steak & Eggs Recipe

Cooking Directions

1. 1

   Prepare the Salsa Verde

   In a blender, combine green tomatoes, cilantro, lime juice, and minced garlic. Blend until smooth and set aside.

2. 2

   Cook the Potatoes

   Boil baby potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly. Cut into halves or quarters.

3. 3

   Sauté the Potatoes

   In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the potatoes, season with salt and pepper, and sauté until golden brown and crispy, about 5-7 minutes. Remove from the skillet and keep warm.

4. 4

   Cook the Steak

   In the same skillet, add the remaining tablespoon of olive oil. Season the ribeye steak with salt and pepper. Cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest for a few minutes before slicing.

5. 5

   Fry the Eggs

   In the same skillet, crack the eggs and cook sunny-side up, about 2-3 minutes, until the whites are set and yolks are still runny.

6. 6

   Serve

   On a plate, serve the sliced steak, crispy potatoes, and sunny eggs. Top with the green tomato salsa verde.