STEAK AND EGGS

Ingredients

• Chuck eye steak 6 oz, ½-inch thick
• ¼ teaspoon Diamond Crystal kosher salt divided
• ¼ teaspoon freshly ground black pepper divided
• Avocado oil spray
• 2 large eggs
• Pinch red pepper flakes
• Pinch dried parsley for garnish

Instructions

1. Preheat your grill. Remove the steak from the fridge and season it with a pinch of kosher salt and black pepper.
2. Spray the grill with oil. Grill the steak, 2 minutes per side for medium-rare, or a total of 3 minutes in a dual contact grill.
3. While the steak is cooking, heat a nonstick skillet over medium heat, 3-4 minutes.
4. When the steak is done cooking, transfer it to a plate, loosely cover with foil and allow to rest.
5. While the steak is resting, cook the eggs. Spray the skillet with oil. Break 2 eggs into the skillet and fry them over medium heat until the whites are set, about 5 minutes.
6. Place the cooked eggs on the plate. Season them with a pinch of salt and pepper. Season the steak and the eggs with red pepper flakes, garnish with chopped parsley, and dig in!