Best Skirt Steak Eggs Recipes

Southwestern Skirt Steak with Cheese Grits image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 poblano chile peppers, seeded and chopped into 1-inch pieces
4 plum tomatoes, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup quick-cooking grits
1/2 cup shredded smoked cheddar cheese (about 2 ounces)
1 tablespoon unsalted butter
1 pound skirt steak, cut into 4 pieces
1 tablespoon chili powder
Juice of 1 lime, plus wedges for serving
1/2 cup roughly chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.

Skirt Steak, Bacon, Egg and Cheese Sandwich image

Provided by Food Network

Categories main-dish

Time 1h

Yield 1 sandwich

Number Of Ingredients 14

1 bunch cilantro, finely chopped
5 cloves garlic, minced
2 tablespoons red wine vinegar
1 lemon, juiced
1 teaspoon ground oregano
1/4 cup olive oil
Kosher salt and ground black pepper
1 portion skirt steak
1 large egg
Reserved bacon fat
2 slices your favorite bread
1 slice your favorite cheese
2 slices tomato
1 slice cooked bacon

Steps:

For the chimichurri: Mix the cilantro, garlic, vinegar, lemon juice and oregano in a medium bowl. Drizzle in the olive oil. Season with salt and pepper.
For the steak sandwich: Marinate the skirt steak in 1/4 cup of the chimichurri for at least 30 minutes.
Once it has marinated, cook the skirt steak in a hot pan or grill. Set aside and allow it to rest. Thinly slice.
Fry the egg sunny side up in the bacon fat. Remove to a plate. Toast the bread slices in the bacon fat.
Assemble the sandwich: Bottom slice of bread, cheese, sliced beef, chimichurri sauce, egg, tomatoes, bacon and top slice of bread.

Best Ever Steak and Eggs image

Provided by Chungah @ Damn Delicious

Time 30m

Number Of Ingredients 12

1/2 cup chopped fresh parsley leaves
1/2 cup chopped fresh basil
2 tablespoons chopped fresh chives
1 small shallot (diced)
2 cloves garlic (minced)
1/4 teaspoon crushed red pepper flakes
1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper (to taste)
1 1/2 pounds skirt steak
1 tablespoon canola oil
6 fried eggs

Steps:

In a medium bowl, combine parsley, basil, chives shallot, garlic and red pepper flakes. Whisk in olive oil and vinegar; season with salt and pepper, to taste.
Using paper towels, pat both sides of the steak dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
Thinly slice steak against the grain and serve with parsley mixture and eggs.