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Steak and Eggs with Salsa Verde

Chef Tim Hollingsworth shares his flavorful recipe, perfect for any breakfast, brunch or even dinner! Over easy eggs served with seared steak and salsa Verde.

Ingredients:

  • 1 (5 ounce) Beef Skirt Steak
  • 1 tablespoon beef tallow
  • 1 sprig fresh thyme
  • 1 garlic clove, crushed
  • 1 tablespoon unsalted butter
  • Maldon salt and pepper, to taste

Salsa Verde:

  • 1 pound medium tomatillos, husked removed, rinsed and quartered
  • 2 to 3 serrano peppers, stems removed, seeded and halved
  • 1/4th white onion
  • 1 garlic clove
  • 1 bunch fresh cilantro
  • 1 tablespoon olive oil
  • Maldon salt, to taste

Eggs:

  • 2 large eggs
  • 1 teaspoon beef tallow
  • 1 teaspoon unsalted butter
  • Maldon salt and pepper, to taste

Cooking:

  1. To prepare salsa Verde, preheat your broiler (or grill) to high.
  2. In a mixing bowl, toss together tomatillos, peppers, onion, garlic, olive oil and a pinch of salt. Spread mixture on a baking sheet; broil until charred, about 8 to 10 minutes, turning halfway through.
  3. Transfer charred vegetables to a blender or food processor. Add cilantro; pulse until thoroughly mixed. 
  4. Season with salt, to taste. Set aside.
  5. Preheat beef tallow in cast iron skillet over medium-high heat until hot and shimmering. Season steak lightly with salt.
  6. Add steak to skillet; cook 1 to 2 minutes per side or until seared and browned. Add thyme, garlic, and butter; spoon steak with melted butter an additional minute or until an internal temperature of (145F) for medium rare as measured by a meat thermometer.
  7. Remove steak from skillet; rest 5 to 7 minutes.
  8. Slice steak against the grain. Sprinkle with salt and black pepper.
  9. To prepare eggs, heat beef tallow and butter in a small nonstick skillet over medium heat until hot.
  10. Break eggs into skillet and cook over easy until whites are just set and yolks still runny.
  11. Season with salt and black pepper.
  12. To serve, place steak on plate alongside eggs. Spoon salsa Verde generously over eggs. Enjoy immediately.

Nutrition:

Nutrition information per serving, 1 serving: 710 Calories; 57.0 g Total Fat (24.5 g Saturated Fat; 1.2 g Trans Fat; 4.3 g Polyunsaturated Fat; 23.0 g Monounsaturated Fat); 513.0 mg Cholesterol; 1087.0 mg Sodium; 7.0 g Total Carbohydrate; 1.8 g Dietary Fiber; 2.8 g Total Sugars; 0.0 g Added Sugars; 44.0 g Protein; 92.0 mg Calcium; 4.9 mg Iron; 640.0 mg Potassium; 2.2 mcg Vitamin D; 0.8 mg Riboflavin; 15.8 mg Niacin; 0.8 mg Vitamin B6; 3.7 mcg Vitamin B12; 405.0 mg Phosphorus; 9.8 mg Zinc; 65.8 mcg Selenium; 317.9 mg Choline

A serving of this recipe provides an excellent source of protein (as an appetizer portion, not a significant source of other nutrients).

Chef tim hollingsworth