Steak and Egg

By Addie

Simple, decadent and quick. This is our kind of meal. Cook it for one, two or more. Roasted asparagus is so easy to make and is the perfect side to sop up runny egg yolk. If asparagus isn’t your thing, try a thick slice of toasted country bread or don’t even worry about it and just have the steak and eggs! Everything comes together within 20 minutes, the asparagus will take the most time. If your asparagus is very thick, use a vegetable peeler to peel the outer layer as this can be tough. Heat the oven to 400 degrees F then add asparagus to a baking sheet. Drizzle some olive oil and season with salt and pepper, toss then arrange into one layer. Make this for breakfast, lunch or dinner. We like to use sirloin for this, but you could use NY strip, rib eye or another cut of steak.

Ingredients

• 1 bunch asparagus, rinsed and ends cut off
• 2 6-ounce 3/4-inch top sirloin steaks
• 2 teaspoons dried thyme
• 2 eggs
• Olive oil
• Salt and pepper
• Parmesan shavings

Preparation

Step 1

Heat oven to 400 degrees. Line a baking sheet with aluminum foil.

Add asparagus to baking sheet and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt and freshly cracked black pepper. Arrange into one layer and bake 12-15 minutes until tender and the tips begin to brown.

Heat a heavy-bottomed oven-safe pan over medium high heat (we love using our cast iron pan). Season steaks with salt, pepper and dried thyme. Use your fingers to rub the seasoning and about 1 teaspoon of olive oil onto both sides of the steaks. Add steaks to the preheated pan and cook 1-2 minutes on each side then slide into the oven and cook 2-3 minutes for medium to medium-well. Take the steaks out of the oven and allow them to rest. That just means all the juices re-distribute throughout the steak. While they rest, you can fry the eggs. The key here is to leave the egg yolk runny so it can run all over the asparagus and steak leaving you with the most delicious sauce known to man — well maybe not THE MOST, but it’s pretty close! Let the steak rest 2 minutes before slicing into thin strips.

While the steak rests, fry the eggs. Heat a frying pan over medium heat, add 1/4 teaspoon of salt and a tablespoon of olive oil. Wait 20 seconds then add eggs, one by one, to the pan. While the eggs cook, use a spoon, to drizzle the hot olive oil over the whites of each egg. Cook until the egg whites are firm, but the yolk is still runny.

Serve by arranging sliced steak next to the roasted asparagus, top with an egg and parmesan shavings.