PHOTO: Lori Rice
Lori Rice
January 25, 2017

Yield: 6 servings

Ingredients

Steak & Eggs

  • 1½ pound cut of flank steak
  • 1 tablespoon grated onion
  • 1 tablespoon mild chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon finely ground sea salt
  • 1/4 teaspoon smoked paprika
  • olive oil for the grill pan
  • 6 large eggs, fried to your preference
  • salt and cracked black pepper for serving

Tomatoes & Kale

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup diced yellow onion
  • 1 can diced tomatoes (14½ ounces) with the juices
  • 4 cups chopped kale
  • 1/2 teaspoon finely ground sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon smoked paprika

Preparation

Place the steak on a large plate. In a small dish, stir together the grated onion, mild chili powder, chipotle chili powder, garlic powder, salt and smoked paprika. Rub the seasoning over the steak to coat it evenly. Let the steak sit while you prep the tomatoes and kale.

Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 1 minute. Pour in the tomatoes with the juice. Add the kale, and reduce the heat to medium. Use tongs to gently toss the kale to coat it in tomato sauce. Stir in the salt, black pepper and smoked paprika. Turn to low, and allow the kale to cook down to your desired tenderness while you cook the steak.

Brush a grill pan or cast-iron skillet with olive oil, and heat on medium-high until very hot. Place the steak in the pan, and cook for about 6 minutes. Flip and cook about 6 more minutes, until it reaches your desired doneness and an internal temperature of at least 145 degrees F. Transfer to a cutting board to rest for 5 minutes.

While the steak is resting, fry the eggs to your preference.

Place an equal amount of tomatoes and kale on each serving plate. Cut the steak into thin strips, and add equal portions to each plate. Top with a fried egg, and sprinkle with salt and cracked black pepper before serving.

This article originally appeared in the January/February 2017 issue of Chickens.


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