How To Cook Steak and Eggs with Red Pepper Salsa

Name: How To Cook Steak and Eggs with Red Pepper Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
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

10 mins
15 mins
easy
4

Recipe by

Jeff Baker

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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Method

steak and eggs with red pepper salsa recipe ingredients

Remove your steak out of the packaging, pat dry and bring to room temperature.
Preheat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
Season the steak liberally with sea salt just prior to cooking and massage with a little goose or duck fat.
Sear the steak on both sides over high heat creating a rich, dark crust then reduce to medium heat.
Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
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.
Leave to rest in a warm place for half the cooking time before carving into thin slices against the grain.