Flat Iron Steak and Eggs


The king of hearty breakfast dishes gets an upgrade with tender flat iron steak. 

Flat Iron Steak and Eggs
Serves: Makes about 4 servings
  • 1 pound flat iron steak
  • 1 tablespoon canola oil
  • 13⁄4 teaspoons kosher salt, divided
  • 3⁄4 teaspoon ground black pepper, divided
  • 1 bunch green onions
  • 1⁄2 teaspoon olive oil
  • 6 large eggs, beaten
  • Toasted bread, to serve
  1. Heat a medium cast-iron skillet over high heat. Brush both sides of steak with oil. Sprinkle with 1 teaspoon salt and 1⁄4 teaspoon pepper.
  2. When skillet begins to smoke, add steak. Cook until steak reaches desired degree of doneness, about 4 minutes per side for medium-rare. Remove steak from pan. Cover with foil, and let stand at least 5 minutes before slicing.
  3. Drizzle green onion with olive oil; sprinkle with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Place in hot skillet; cook until slightly charred and just wilted, about 2 minutes. Remove from skillet. Set aside.
  4. Heat a large nonstick skillet over medium heat. Spray with cooking spray; add eggs and remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to pan. Cook, stirring constantly, until eggs are justset. Remove from heat. Serve with sliced steak, green onion, and toasted bread.



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