Black Angus Skirt Steak And Eggs Recipe

Inspired by Upland

Time30m

Serves2

black garlic, romesco, bunching onions + fried farm egg

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Ingredients

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Steak and Eggs

1 lb Black Angus Skirt Steak

4 cloves black garlic

1 bunch Bunching Onions

2 large Eggs

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Romesco Sauce

1 cup Roasted red peppers

1 tbs Almonds

2 cloves Garlic

2 tbs red wine vinegar

1 tsp Watkins paprika

1 cup olive oil

Method

Preparation of Romesco Sauce

Make the Romesco Sauce

In a blender, combine roasted red peppers, almonds, garlic, red wine vinegar, paprika, and olive oil. Blend until smooth and creamy. Set aside.

Cooking the Steak and Eggs

Prepare the Steak

Season the Black Angus skirt steak with salt and black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the steak and cook for about 4-5 minutes on each side for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.

Cook the Eggs

In the same skillet, add another tablespoon of olive oil. Crack the eggs into the skillet and fry until the whites are set and the yolks are still runny, about 2-3 minutes.

Prepare the Onions

While the eggs are cooking, chop the bunching onions and set aside.

Assembly

Plate the Dish

On a serving plate, slice the skirt steak and arrange it. Top with fried eggs and drizzle with romesco sauce. Garnish with chopped bunching onions.