Hanger Steak and Eggs with Potato Hash
Ingredients
- 4 oz hanger or flank steak
- 4 Tbsp olive oil
- 1 small yellow onion, cut into ¼-inch dice
- 1 russet potato, cut into ¼-inch dice
- ¼ tsp cumin
- ¼ tsp paprika
- 1 Tbsp butter
- 2 large eggs
- Salt and pepper
Instructions
- Season the steak on both sides with salt and pepper.
- Place a 10-inch cast iron skillet over high heat. Add 2 tablespoons of the olive oil to the pan and when it shimmers, add the steak.
- Cook on one side for 4 minutes. Turn the steak over and cook for another minute or until desired doneness. Place the steak on a cooling rack for 10 minutes before slicing.
- While the steak is resting, place the skillet over medium-high heat and add 1 tablespoon of the olive oil. Once the oil shimmers, add the onions and cook until they are translucent, 5 to 6 minutes. Remove the onions from the pan to a small bowl.
- Add the remaining tablespoon of oil to the pan and the diced potato. Cook the potatoes until they are golden brown and soft, 8 to 10 minutes.
- Return the onions to the pan and add the cumin and paprika and cook for another minute, tossing frequently. Season with salt and pepper to taste and remove the pan from the heat.
- Add the butter to a separate, non-stick pan and set over medium heat. Add the eggs to the pan and cook about 1½ minutes or just until the white is cooked through, or more if you desire.
- To serve, transfer the eggs to a plate, slice the steak, across the grain into thin slices. Place the steak on the plate and spoon on the potato mixture.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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