A delightful brunch recipe you and your favorite person will love to enjoy together.
- Sometime early in the day, say, when you turn on your morning pot of coffee, season the steak heavily with salt, about 2 big pinches per side, and return it to the refrigerator, uncovered, perferably on a cooling rack set over aluminum foil, so any liquid that comes out of the steak can drip through and land on the foil. Remove steak from the refrigerator 45 minutes before you plan on cooking it to take the chill out of it.
- When you're ready to start cooking, open a window for ventilation, and heat 1-2 Tb olive oil in a cast iron skillet over high heat. Once the skillet is very hot, pat the steak dry and season it generously with pepper, chili powder, and coffee grounds on both sides. Place steak in the skillet and sear for about 4 minutes. Flip. Sear for approximately 3 more minutes, until the internal temperature reaches 120-125 degrees Fahrenheit for medium rare. Timing will depend on how thick your steak is, so buy an instant read thermometer to eliminate the guesswork. Remove steak from skillet and set it aside to rest on a cutting board for at least 5 minutes.
- While the steak rests, heat a medium nonstick skillet with 1Tb butter over medium-low heat. Crack eggs directly into the skillet, season with a small pinch of salt and pepper, and cover. Cook until the whites have set (no longer liquidy), and a slight white film just begins to form around the yolks. Plate 2 eggs on each plate.
- Slice flank steak on the bias, or against the natural grain of the meat fibers, and place several slices on each plate next to the eggs. Top with salsa and your favorite hot sauce.
Keywords: Steak and eggs, brunch, charred salsa