Steak and Eggs

In a small bowl, combine the oil, scallions, parsley, vinegar, pepper, and garlic. Season with salt and pepper. Cover and refrigerate until ready to serve.
Heat a large cast iron skillet over medium-high and pour in 1 tablespoon of the oil. Add the steak and cook until golden on both sides and center reaches 125°F for medium-rare, about 5 minutes per side.
Transfer steak to a cutting board and remove skillet from heat.
Drain excess fat from skillet and wipe clean. Place skillet over medium heat and pour in the remaining 2 tablespoons of oil. Crack the eggs into the skillet, season with salt and pepper, and cook until whites are just set, and yolks are still runny, about 5 minutes; transfer to plates.
Thinly slice the steak and arrange on plates with eggs.
Dollop with scallion relish and hot sauce and serve with toast or roasted potatoes.

Ingredient :

¼ cup extra-virgin olive oil

3 large scallions, thinly sliced (about ½ cup)

⅓ cup packed fresh parsley leaves, finely chopped

2 tablespoons red wine vinegar

1 teaspoon aleppo pepper, or large pinch red pepper flakes

1 small garlic clove, finely grated

Kosher salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 ½ pounds Flank steak, cut into 4 equal size pieces

4 large eggs

Toast or roasted potatoes, for serving

Hot sauce, for serving