After working a hard and long week, sometimes Friday nights are perfect for throwing back a few and letting off some steam. Which is why Saturday mornings don't judge you, and want you to sleep in and take your time making some brunch.
If you put an egg on any dish, it's good enough for me and my morning meal. Leftover pasta, chili, rice ... you name it! This time, we're going to make a fancier version of "steak and potatoes", but it still achieves what I adore in a home cooked meal. Plus you don't have to put yourself together and attempt to go in public to get some food.
Get some coffee in your system, and let's start cookin'.
Grab potatoes, onions, green beans, garlic, skirt steak, dill, vegetable oil, Worcestershire sauce, chili flakes (I'm using gochugaru of course), black pepper and salt. And an egg. Which I forgot to put in the picture.
Take your skirt steak, or any piece of cheap or leftover meat that you have in your fridge, and cut them into 2 in pieces.
Marinate the meat with Worcestershire sauce and about half of the salt and pepper. This will make the beef just a little more luxurious in flavor. Set aside and move onto the next ingredients.
Chop up the dill, or any other herb you'd like to use.
Slice your garlic, onions, potatoes and green beans to your liking. The thicker the better since we're going to be roasting them.
Use some of the vegetable oil to coat the green beans.
Add them to the bottom of the skillet. We're purposely putting them on the bottom so that they don't burn on the top.
Take your potatoes, onions, chili flakes, and the rest of the salt and pepper and toss them with some vegetable oil.
Throw them on top of the green beans.
Now, tuck your garlic pieces underneath some of the onion pieces. This will help to roast them without burning, avoiding having to use a different pan or cooking time, which i'm all for.
Put the skillet in a 400°F oven and roast for about 35 minutes.
Before the veggies are done roasting, cook the meat. Using the rest of the vegetable oil, take your marinated skirt steak and cook on the stove top about 3 minutes on each side, on medium-high heat.
That's the great thing about skirt steak: it cooks in pronto time. Set it aside to get the rest of the dish ready.
Take your roasted veggies and toss it with the fresh dill.
Toss in the steak, and finally we can make the egg.
A tip to keeping the yolk in tact is to keep the egg in the fridge up to the last second until it needs to go into the pan. Gently crack the egg into a hot pan, wait a minute, then cover with a lid and turn off the heat. I leave it there for about 3 minutes so the whites are cooked but the yolk is still runny. Adjust the time to your liking.
Pile the veggies and steak on a plate and top it off with the egg. Grab some coffee and enjoy ... before your memory starts coming back with the shenanigans you got into last night. No worries. We've all been there.
Sunny Side Up Egg with Steak and Potatoes | 1-2 servings
2 Potatoes, 1 inch cubes
½ Onion, quartered
1 cup Green beans, rough chopped
3 Garlic cloves, roughly sliced
1 lb. Skirt steak, 2 in. pieces
2 TBSP Dill, chopped
3 TBSP Vegetable oil
1 TBSP Worcestershire sauce
½ tsp Gochugaru (Korean chili flakes)
½ tsp Pepper
½ tsp Salt
Heat your oven to 400°F.
Take your sliced skirt steak and marinate it with the worcestershire sauce and half of the salt and pepper. Set aside.
Slice and chop the onion, potatoes, garlic and green beans. Chop the dill and set aside.
Coat the green beans in oil, then put on the bottom of your skillet or baking sheet.
Coat the onion and potato pieces in some of the vegetable oil, chili flakes and the rest of the salt and pepper. Toss them into the skillet, and roast in the oven for about 35 minutes.
Before the vegetables are done roasting, cook the steak on the stovetop in a medium-high pan, about 3 minutes on each side. Set aside to rest.
Crack a cold egg into a hot skillet. After a minute, cover with a lid and turn off the heat. Leave in place for about 3 minutes, or until the white part is cook and the yolk is still runny.
Put the roasted vegetables on a plate and top with the sunny side up egg. Serve with coffee and any other breakfast items desired.