Steak and Eggs with Salsa Verde and Fontina
Mark Boughton
- Yield: 8 servings
- Prep: 5 mins
- Cook: 15 mins
Made from tomatillos, salsa verde is available in the salsa section of your grocery store.
Ingredients
- 1 1/2pounds skirt or flank steak
- 1teaspoon sweet or smoked paprika
- 1/2teaspoon salt
- 1/4teaspoon Freshly ground black pepper
- 3cups medium-hot salsa verde
- 8 eggs
- 6ounces fontina cheese, coarsely grated
- Fresh mint sprigs (optional)
Instructions
- 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)
Nutritional Info *per serving
- Glycemic Load 0
- Calories 330
- Fat 18g
- Saturated Fat 8g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 6g
- Cholesterol 270mg
- Sodium 1130mg
- Potassium 570mg
- Carbohydrate 7g
- Fiber 0g
- Sugars 7g
- Protein 30g
- Trans Fat 0g
- Vitamin A 25%
- Vitamin C 6%
- Calcium 15%
- Iron 15%
