Southwest Steak And Eggs Recipe

Marinate steak

Whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp kosher salt, and 1 tsp black pepper in a shallow dish. Add flank steak and turn to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Grill steak

Preheat grill or grill pan to medium-high (about 425°F / 220°C). Remove steak from fridge 10 minutes before cooking. Brush grill with 1 tsp olive oil. Grill steak 4-6 minutes per side for medium-rare (internal 130–135°F), longer for desired doneness. Transfer to cutting board and tent with foil; rest 10 minutes before slicing thinly against the grain.

While steak marinates, combine 1 cup packed cilantro, 1 tbs Greek yogurt, 1 tsp honey, 1 tbs lime juice, 2 tbs olive oil, 1 minced garlic clove, 1 tsp red pepper flakes, and 1 tsp salt in a food processor or blender. Blend until smooth, scraping down sides once. Adjust consistency with up to 1 tbs water if too thick. Taste and adjust salt or honey as needed.

Place 1/2 cup thinly sliced red onion in a small bowl or jar. Heat 3 tbs apple cider vinegar, 3 tbs water, 1 tsp sugar and 1/4 tsp salt until sugar dissolves (microwave 20–30 seconds or stovetop). Pour over onions, press to submerge, and let sit at least 10 minutes (can refrigerate up to 24 hours).

Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper on a baking sheet in a single layer. Roast 20–25 minutes, shaking pan halfway, until golden and crisp outside and tender inside. Keep warm.

Toast bread

Heat a skillet over medium heat and add 1/2 tbs butter. Toast 4 sourdough slices 1–2 minutes per side until golden. Keep warm.

Cook eggs

In the same skillet, add remaining 1/2 tbs butter and reduce heat to medium-low. Crack 4 large eggs and cook over-easy: cook whites until mostly set, about 2 minutes, flip carefully and cook 20–30 seconds for runny yolks (longer for firmer yolks). Season each egg with a pinch of salt and pepper. Keep warm on low heat or tent with foil briefly while plating.

Slice rested steak thinly against the grain. On four plates (serving 4), divide roasted potatoes and place 1 slice toasted sourdough alongside. Arrange several slices of steak on each plate.

Top steak with slices of tomato, avocado, and a spoonful of pickled red onion. Crumble feta over the top and place an over-easy egg on each portion.

Drizzle honey-cilantro sauce over steak and eggs, scatter 2 tbs chopped cilantro among plates, and serve with lime wedges to squeeze over. Taste and add extra salt/pepper if desired.