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How To Cook Steak and Eggs with Red Pepper Salsa

How To Cook Steak and Eggs with Red Pepper Salsa


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."


Method for the steak:

  1. Remove your steak out of the packaging, pat dry and bring to room temperature.
  2. Preheat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
  3. Season the steak liberally with sea salt just prior to cooking and massage with a little goose or duck fat.
  4. Sear the steak on both sides over high heat creating a rich, dark crust then reduce to medium heat.
  5. Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
  6. For perfect skirt steak, press the steak with your thumb at the thickest point, it should have a slight spring to touch & a core temperature of 50°C before resting.
  7. Leave to rest in a warm place for half the cooking time before carving into thin slices against the grain.

Method for salsa:

  1. Whisk together the oil, vinegar and paprika.
  2. Fold through the remaining ingredients and mix well.
  3. Keep at room temperature.

Serving suggestion:

  • Gently fried eggs in butter served with thinly sliced steak and a good dollop of salsa, perfect with crusty bread and a Bloody Mary!

  • The Ingredients
  • • 1 x 800g skirt of flank steak
  • • 4 x free range eggs
  • • 200g Piquillo peppers (or similar)
  • • 1 banana shallot finely diced
  • • 2 cloves garlic crushed
  • • 30ml sherry vinegar
  • • 30ml virgin olive oil
  • • Pinch smoked paprika
  • • Sea salt & pepper

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