Steak & Eggs Recipe

Prepare the Flank Steak

Season the flank steak generously with salt and black pepper on both sides.

Cook the Steak

In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned flank steak. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the skillet and let it rest for 5-10 minutes before slicing.

Fry the Eggs

In the same skillet, add butter and let it melt over medium heat. Crack the eggs into the skillet and fry them to your liking, about 2-3 minutes for sunny-side-up or longer for over-easy. Remove them from the skillet and set aside.

Make the Sauce

In the same skillet, add minced shallots and garlic. Sauté for 2-3 minutes until softened. Pour in the red wine and beef broth, scraping the bottom of the skillet to release any browned bits. Add thyme, and let the mixture simmer for about 10 minutes, or until reduced by half. Stir in butter, and season with salt and black pepper to taste.

Plate the Dish

On a plate, slice the flank steak against the grain. Arrange the fried eggs on top of or beside the steak. Drizzle the red wine sauce over the steak and eggs. Serve with your choice of fries or salad.