Steak and Eggs With Seared Tomatoes

steak-eggs-seared-tomatoes
Photo by Charles Masters
Steak and Eggs With Seared Tomatoes 4.6 196 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 306 calories
    • Calories 153 calories from fat
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 251 mg
    • Sodium 427 mg
    • Protein 32 g
    • Carbohydrate 7 g
    • Sugar 4 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 65 mg

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.

Cook the steak, 4 to 5 minutes per side for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.

Add the tomatoes to the skillet and cook, cut-side down, until browned, 2 to 3 minutes.

Ingredients

  1. Check 1 tablespoon plus 1 teaspoon olive oil
  2. Check 1 pound flank steak
  3. Check kosher salt and black pepper
  4. Check 4 medium tomatoes, halved
  5. Check 4 large eggs
  6. Check 1 tablespoon chopped fresh oregano

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the steak, 4 to 5 minutes per side for medium-rare. Remove from skillet and let rest for 5 minutes before slicing.
  3. Add the tomatoes to the skillet and cook, cut-side down, until browned, 2 to 3 minutes.
  4. Meanwhile, heat the remaining teaspoon of oil in a nonstick skillet over medium heat.
  5. Crack the eggs into the nonstick skillet and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs.
  6. Sprinkle the tomatoes and eggs with the oregano and 1/8 teaspoon each salt and pepper. Serve with the steak.