Lumberjack Steak & Eggs
Start your day like a legend and eat steak for breakfast. This Lumberjack-inspired steak and eggs skillet is simple and lean, yet hearty enough for the Ron Swanson types.
Flank steak has a good ratio of marbling and is thin enough to fry up in a flash without having to slave over a hot stove all morning. Channel your inner Paul Bunyan and serve it up with a tall stack of pancakes.
Lumberjack Steak & Eggs
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4
Ingredients: |
|
1 lb. | Flank Steak |
1 T | Olive Oil |
1 T | Lumberjack - Hickory Maple |
8 | Large Eggs |
2 T | Butter |
1 cup | Water |
1 T | Butter |
Salt & Pepper to taste |
Instructions:
-
Brush flank steak with olive oil, then sprinkle generously with Lumberjack seasoning. Sear steak over medium-high heat 4 to 6 minutes (depending on thickness of steak) per side for medium-rare. Rest for 10 minutes, then thinly slice against the grain.
-
For eggs, melt butter in a non-stick skillet over medium heat. Cook eggs for 3-4 minutes, until edges are slightly crisp, and egg whites are firm. Serve alongside steak and top with additional Lumberjack.