Steak and Eggs with Salsa Verde and Fontina
- Yield 8 servings
- Prep 5 mins
- Cook 15 mins
This diner classic gets a makeover with salsa verde and Fontina cheese.
Made from tomatillos, salsa verde is available in the salsa section of your grocery store.
- 1 1/2 pounds skirt or flank steak
- 1 teaspoon sweet or smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon Freshly ground black pepper
- 3 cups medium-hot salsa verde
- 8 eggs
- 6 ounces fontina cheese, coarsely grated
- Fresh mint sprigs (optional)
- Heat the broiler. Rub steak with paprika, salt and pepper.
- Pour salsa verde into a heavy 12-inch skillet with a lid. Bring to a boil. Reduce heat to medium. Carefully break eggs directly into simmering salsa. Mound cheese over each egg. Cover and cook 6 to 8 minutes, until whites are set and yolks are still runny.
- Meanwhile, broil steak until medium rare, about 3 minutes on each side. Let stand 5 minutes, then slice on the bias.
- Serve steak with eggs, salsa verde and mint sprigs.
Reprinted with permission from Rozanne Gold’s Radically Simple: Brilliant Flavors with Breathtaking Ease (Rodale, 2010)