Recipe: Steak and Eggs w/ Avocado Salsa

This is obviously not a Wednesday-morning-on-the-way-to-work kinda recipe, but if you have a quiet, lazy Sunday in your future, this one is worth the little bit of extra effort. Or this would make a great dinner if you’re all frittata-ed out.

If you don’t have any leftover steak—a habit you may want to cultivate since it’s so useful to have around—be sure and cook the steak whole first, let it rest for 5 minutes, then cut into chunks. This will give you tender, medium-rare bites of beef. Yummm…

Steak and Eggs w/ Avocado Salsa

Salsa

2 avocados, diced

1 cup tomatoes, diced

1 garlic clove, minced then smashed with some salt

1 shallot or 1/2 small onion, diced fine

juice of 1 lime

2 Tbsp. olive oil

1 teaspoon ground cumin

dash cayenne

kosher salt and fresh ground pepper, to taste

Steak and Eggs

1 1/2 lbs. cooked medium-rare steak, cut into bite-size chunks

8 eggs

2 Tbsp. butter, lard, or bacon fat

kosher salt and fresh ground pepper, to taste

1) Make salsa: combine all ingredients in small bowl. Set aside.

2) In large 12-inch skillet, melt butter over medium-high heat. Crack eggs into skillet, one at a time, until all are nicely nestled next to each other. Sprinkle S&P over eggs, then add steak chunks evenly. Turn heat down to medium-low and put a lid on skillet. Cook until top is no longer runny and yolks are set to desired consistency, about 5-7 minutes. Serve with salsa on top.

Serves 4.