Skillet Steak 'N' Eggs
with Chimichurri and Crispy Potatoes
Level up your Father's Day with this super savoury protein-packed brunch! Complete 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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
12 g
Montreal Spice Blend
(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Oil*
½ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Calories580 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate36 g
Sugar3 g
Dietary Fiber3 g
Protein52 g
Cholesterol285 mg
Sodium730 mg
Trans Fat0.3 g
Potassium1400 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
•Zester
•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, shallot, 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 heat, 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. (NOTE: It’s okay if steaks don't cook all the way through at this step!)
- Remove the pan from the heat and transfer steaks to an unlined baking sheet. Bake 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 from step 3 over medium-low heat.
- 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.
