nicolette@theyardgym.com.au
One Pan Steak & Eggs
30 minutes
Parsley (chopped) Mint Leaves (chopped)
In a small bowl combine the parsley, mint, garlic, oil, and lemon juice. Set it aside.
Garlic (cloves, minced)
Extra Virgin Olive Oil Lemon Juice Ribeye Steak, Boneless
Pat the steak very dry with paper towel. Season with salt and pepper.
Heat a cast-iron skillet over medium heat until hot. Place the steak in the middle of the skillet and cook for 10 to 12 minutes, flipping and turning every two to three minutes, until a dark crust has formed on both sides and the steak is cooked to your liking. Remove and let rest for about 10 minutes. In the same skillet, crack the eggs, season with salt and pepper, and cook until the whites are set and the yolk is cooked to your liking. Take the skillet off the heat.
(room temperature) Sea Salt & Black Pepper (to taste) Egg
320 21g 4g
Spoon the parsley sauce over the steak and eggs. Serve and enjoy!
Fiber
0g
Sugar
0g 29g
Cholesterol
258mg 173mg
Best served immediately. Store steak and eggs separate from the sauce in an airtight container in the fridge for up to two days. Reheat in skillet for the best result. Cook the steak with rosemary and thyme. Use cilantro instead. Omit or use tarragon or dill.
Sodium
Vitamin A Vitamin C
610IU
8mg
Calcium
46mg
Iron
4mg
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