Last I checked Valentine's day falls on a Sunday this year, and if you're staying home like everyone else outside of Miami but still want to treat yourself, give this steak and eggs a try. It's very simple yet impressive and satisfying. Pop some pink bubbly and have yourselves a day.

Equipment:

Serves 2

Ingredients

  • One 3/4lb-1lb flank steak.
  • 4 eggs
  • A few spoonfuls of your favorite salsa. Try one of my charred salsa recipes, which can be made the day before and stored in the fridge overnight.
  • A few dabs of your favorite hot sauce. I especially love Adoboloco and Hot Ones brands.
  • 1 Tb chili powder
  • S&P
  • 1 Tb butter
  • Olive oil

Sometime early in the day, say, when you turn on your morning pot of coffee, season the steak heavily with salt, about 2 big pinches per side, and return it to the refrigerator, uncovered, perferably on a cooling rack set over aluminum foil, so  any liquid that comes out of the steak can drip through and land on the foil. Remove steak from the refrigerator 45 minutes before you plan on cooking it to take the chill out of it.

When you're ready to start cooking, open a window for ventilation, and heat 1-2 Tb olive oil in a cast iron skillet over high heat. Once the skillet is very hot, pat the steak dry and season it generously with pepper and chili powder on both sides. Place steak in the skillet and sear for about 4 minutes. Flip. Sear for approximately 3 more minutes, until internal temperature reaches 120-125 degrees Fahrenheit for medium rare. Timing will depend on how thick your steak is, so buy an instant read thermometer to eliminate the guesswork. Remove steak from skillet and set it aside to rest on a cutting board for at least 5 minutes.

While steak rests, heat a medium nonstick skillet with 1Tb butter over medium-low heat. Crack eggs directly into the skillet, season with a small pinch of salt and pepper, and cover. Cook until the whites have set (no jiggle), and a slight white film starts to form around the yolks as steam begins to cook them too. Plate 2 eggs on each plate.

Slice flank steak on the bias, or against the natural grain of the meat fibers, and place several slices on each plate next to the eggs. Top with salsa and your favorite hot sauce.