It doesn’t require too much of a cook time and you won’t really need a meat thermometer either.
And while that steak is resting, go ahead and fry your eggs in that same cast iron skillet. If fried eggs are not your jam, these scrambled eggs are also perfect here. Just be sure to drizzle that fresh herb sauce everywhere.
Serve with coffee. Serve with toast. Serve with wine. Serve with all of the above.
I used a skirt steak here since it is quite thin and very forgiving.
Ingredients
- ½ cup chopped fresh parsley leaves
- ½ cup chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 small shallot, diced
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds skirt steak
- 1 tablespoon canola oil
- 6 fried eggs
Instructions
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In a medium bowl, combine parsley, basil, chives shallot, garlic and red pepper flakes. Whisk in olive oil and vinegar; season with salt and pepper, to taste.
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Using paper towels, pat both sides of the steak dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
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Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
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Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
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Thinly slice steak against the grain and serve with parsley mixture and eggs.
