Skirt Steak Eggs Food

SOUTHWESTERN SKIRT STEAK WITH CHEESE GRITS

Steps:

• Preheat the oven to 425 degrees F. Toss the poblanos and tomatoes with 1 tablespoon olive oil in a large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Spread on a parchment-lined baking sheet. Roast until tender and lightly browned in spots, about 25 minutes; set aside.
• Meanwhile, bring 3 1/2 cups salted water to a boil in a medium saucepan. Whisk in the grits, then reduce the heat to a gentle simmer; cook, whisking constantly, until thickened, 5 to 7 minutes. Whisk in the cheese, butter and 1/2 teaspoon salt until smooth. Cover and set aside.
• Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the steak with salt, pepper and the chili powder. Add to the skillet and cook until browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 5 minutes.
• Toss the vegetables with the lime juice and cilantro. Slice the steak against the grain. Serve with the vegetables, grits and lime wedges.

SKIRT STEAK, BACON, EGG AND CHEESE SANDWICH

Steps:

• For the chimichurri: Mix the cilantro, garlic, vinegar, lemon juice and oregano in a medium bowl. Drizzle in the olive oil. Season with salt and pepper.
• For the steak sandwich: Marinate the skirt steak in 1/4 cup of the chimichurri for at least 30 minutes.
• Once it has marinated, cook the skirt steak in a hot pan or grill. Set aside and allow it to rest. Thinly slice.
• Fry the egg sunny side up in the bacon fat. Remove to a plate. Toast the bread slices in the bacon fat.
• Assemble the sandwich: Bottom slice of bread, cheese, sliced beef, chimichurri sauce, egg, tomatoes, bacon and top slice of bread.