I was craving the combination of steak and eggs, breakfast-style tonight, but didn't really want an over easy or poached egg. So, I made it another way.
Steak and Eggs?
- 1 piece of flank steak, 4-8 oz.
- 1 egg, hard-boiled
- 3 cherry tomatoes, halved
- 1 T. balsamic vinegar
- 1 T. orange marmalade
- olive oil
Season the steak with salt and pepper. Make sure it is room temperature. Heat 1 T. of olive oil in a small skillet. Lay the steak in the skillet and cook for 3-4 minutes per side for medium rare (longer if the steak is thick, but mine was fairly thin.) Let the steak rest for at least five minutes.
Whisk together the vinegar and marmalade. Slowly whisk in 2 T. of olive oil and season with salt and pepper. Toss the arugula and tomatoes in the vinaigrette. Plate the salad and top with the egg. Slice the steak and place it alongside.