A steak and hearty eggs with chemichurri recipe
Loaded with protein, healthy fat and even a little fiber, you can not go wrong with this dish.
There is nothing subtle of the aerated steak melee andEgg yolk in the morning. You know you're in something serious, even before he hit the table. Quite surprisingly, however, it's a nutritional start almost perfect for your day, charged with protein, healthy fat and even a little fiber. This meal of steak and eggs works as well at 11:30, ascure for a hangover Or Pangs of post-training hunger, as at 8 o'clock, as a cure for a long day at work.
Nutrition:400 calories, 23 g of grease (5 g saturated), 660 mg of sodium
Serve 4
You will need
1 tablespoon of olive oil
1 lb side orbib
Black salt and pepper
4 Roma tomatoes, half in the direction of length
4 eggs
Chemichurri
How to do it
- Heat 1/2 tablespoon of olive oil in a grill stove orcast iron on high heat.
- Season the steak everywhere with salt and pepper.
- Cook, turning the steak every minute, for a total of 7 to 8 minutes, until it is completely brown on the outside and firm but which gives complete touch.
- Delete in a cutting board and rest for 5 minutes before slicing.
- While the steak rests, place cut tomatoes in the same saucepan and cook for about 2 minutes until the bottom is slightly blackened.
- Heat the rest 1/2 tablespoon of olive oil in a large nonstick skillet.
- Working in lots, crack the eggs in the pan and fry until the whites are fixed and the yellows are still dropping. Season with black salt and pepper.
- Slice the steak against the natural grain of meat.
- Divide between 4 hot plates with eggs and tomatoes. Spoon chemichurri liberally on steak and eggs.
Eat
Chemichurri
This green garlic sauce and parsley is luminous is the most ubiquitous condiment of Argentina for a reason: it has this unique power to make everything taste. Steak grilled and chemi is the classic combo, but it makes even more sense when you add eggs to the image. Beyond beef, tryChemichurri as a sandwich gap, like a garnish for roasted chicken or grilled fish, or as a dip sauce for grilled asparagus orCrispy roasted potatoes. It keeps a week in the refrigerator and improves over time, then compose a large lot and go to town.
Love this recipe? Subscribe to ourEat this, not that! magazine For even more cuisine at home and healthy restoration ideas.
