Skillet Steak 'n' Eggs
with Chimichurri and Crispy Potatoes
Level up your Father's Day with this savoury, protein-packed brunch! It's rounded out with a side of golden-brown, crispy potatoes.
Allergens:
Egg
•Sulphites
•Mustard
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time40 minutes
Cooking Time15 minutes
DifficultyMedium
Ingredients
/ serving 4 people
4 unit(s)
Egg
(Contains Egg)
740 g
Striploin Steak
3 unit(s)
Russet Potato
14 g
Parsley
14 g
Cilantro
1 unit(s)
Garlic, cloves
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Shallot
2 tbsp
Montreal Spice Blend
(Contains Mustard May contain Peanuts, Milk, Tree nuts, Wheat, Mustard, Sulphites, Sesame, Soy, Triticale)
Not included in your delivery
½ tsp
Sugar*
¼ tsp
Pepper*
3 tbsp
Oil*
½ tsp
Salt*
Nutrition Values
Calories620 kcal
Fat28 g
Saturated Fat8 g
Carbohydrate38 g
Sugar3 g
Dietary Fiber4 g
Protein52 g
Cholesterol290 mg
Sodium780 mg
Trans Fat0.5 g
Potassium1450 mg
Calcium150 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Measuring Spoons
•Small Bowl
•Large Non-Stick Pan
•Aluminum Foil
Cooking Steps
1
- Cut potatoes into 1/2-inch pieces.
- Add potatoes and 2 tbsp oil to an unlined baking sheet. Season with 1/2 tbsp Montreal Steak Spice and salt. (TIP: Use a full tbsp if you like your potatoes extra peppery!). Toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
2
- Meanwhile, peel, then mince or grate garlic.
- Roughly chop parsley.
- Roughly chop cilantro.
- Peel, then finely chop shallot.
- Add vinegar, parsley, cilantro, shallots, garlic, 1/2 tsp salt, 1/2 tsp sugar and 2 tbsp oil to a small bowl. (NOTE: Reference garlic guide.) Season with pepper, then stir to combine. Set aside.
3
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, pat steaks dry with paper towels, then season with 1 tbsp Montreal Steak Spice and salt.
- When hot, add 1 tbsp oil, then steaks. Sear until golden-brown, 1-2 min per side.
- Remove the pan from the heat and transfer steaks to another unlined baking sheet. Roast in the top of the oven until cooked to desired doneness, 5-8 min.**
- When steaks are done, remove the pan from the heat and transfer to a plate. Loosely cover with foil and set aside to rest, 2-3 min.
4
- When potatoes are almost done, heat the same pan over medium-low.
- When hot, crack in eggs. Season with salt and pepper.
- Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)
- Thinly slice steaks.
- Divide roasted potatoes between plates. Top potatoes with an egg.
- Divide steak between plates, then drizzle chimichurri over top.