Steak Et Oeufs Recipe
Recipe information
Make Steak Et Oeufs in just 45m. Grilled hanger steak, two fried eggs, New Mexico Chile
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Ingredients
Steak
New Mexico chile sauce
Eggs & finishing
Steak
1. Bring steak to temp & season
Remove hanger steak from refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Rub both sides with 1 tablespoon olive oil, then evenly season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder. Let rest while preparing chile sauce and preheating grill or pan.
2. Preheat grill or skillet
Preheat a grill to high (500°F/260°C) or set a heavy cast-iron skillet over medium-high heat until very hot (about 5 minutes). If using a skillet, add 1 tablespoon unsalted butter just before adding steak.
3. Cook steak
Sear the hanger steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). Because hanger is a thinner/irregular cut, monitor closely: thinner pieces may take less time. Adjust time for desired doneness (about 5–6 minutes per side for medium).
4. Rest & slice
Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice against the grain into 1/4-inch thick slices just before plating.
New Mexico chile sauce
5. Prepare chiles
If using whole dried New Mexico pods, remove stems and seeds (reserve a few seeds if you like extra heat). Toast the pods lightly in a dry skillet for 20–30 seconds per side until fragrant—do not burn. Break into pieces and place in a heatproof bowl.
6. Rehydrate & blend
Pour 1 cup just-boiling water over the toasted chile pieces and let soak 15 minutes until softened. Transfer soaked chiles plus soaking liquid to a blender. Add 1/2 cup chicken broth, 1 clove minced garlic, 1/4 tsp ground cumin, 1/4 tsp dried oregano, 1 tsp apple cider vinegar, 1/2 tsp brown sugar, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Blend until very smooth, adding more warm liquid a tablespoon at a time if too thick.
7. Cook sauce
Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Carefully pour the blended chile purée into the pan (it may splatter). Simmer, stirring, 4–6 minutes to cook the garlic and concentrate flavors. Taste and adjust seasoning: add more salt, a pinch of sugar, or a squeeze of vinegar as desired.
8. Finish sauce
Whisk in 1 tablespoon unsalted butter off the heat for sheen and richer mouthfeel. Keep sauce warm while you cook the steak and eggs. If sauce thickens too much, thin with a splash of hot water or broth to reach a saucy consistency suitable for spooning over steak and eggs.
Eggs & finishing
9. Heat pan for eggs
About 5 minutes before steak is done resting, heat a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and optionally 1/2 tablespoon neutral oil to raise smoke point; swirl to coat.
10. Fry eggs
Crack 2 eggs into the skillet and cook sunny-side up until whites are set but yolks still runny, about 2–3 minutes. For slightly firmer yolks, cover the pan for 30–45 seconds. Season eggs with 1/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.
11. Plate
Spoon a pool of warm New Mexico chile sauce onto each plate. Arrange sliced hanger steak over the sauce. Top the steak with the two fried eggs. Spoon an additional tablespoon or two of sauce over the eggs if desired (watch for extra spice). Garnish with chopped cilantro or chives and serve with lime wedges on the side.
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