So quick, easy, and fancy pants without any of the hard work! Served with the most amazing herb sauce. SO SO GOOD.

Prep: 15 minutes minutes
Cook: 15 minutes minutes
Yield: 4 servings

Ingredients

• ½ cup chopped fresh parsley leaves
• ½ cup chopped fresh basil
• 2 tablespoons chopped fresh chives
• 1 small shallot, diced
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ pounds skirt steak
• 1 tablespoon canola oil
• 6 fried eggs

Equipment

• Cast Iron Skillet

Instructions

• In a medium bowl, combine parsley, basil, chives shallot, garlic and red pepper flakes. Whisk in olive oil and vinegar; season with salt and pepper, to taste.
• Using paper towels, pat both sides of the steak dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
• Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.
• Thinly slice steak against the grain and serve with parsley mixture and eggs.