HANGER STEAK & EGGS Recipe

Prepare and Cook the Steak

Season the skirt steak with salt and black pepper. Heat a skillet over medium-high heat and add the Korean BBQ butter. Once melted, add the steak and cook for about 3-4 minutes on each side for medium-rare. Remove from heat and let it rest.

Prepare the Chimichurri

In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and set aside.

Cook the Eggs

In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet and season with salt and pepper. Cook until the whites are set but the yolks are still runny, about 3-4 minutes. Sprinkle the shredded white cheddar over the eggs and cover until melted.

Cook the Potatoes

In a separate skillet, heat olive oil over medium heat. Add the diced potatoes, paprika, salt, and black pepper. Cook, stirring occasionally, until the potatoes are tender and golden brown, about 10-12 minutes.

Plate the Dish

Slice the rested steak and arrange it on a plate. Add the white cheddar eggs and breakfast potatoes alongside. Drizzle the chimichurri over the steak and serve immediately.