Not every meal needs something totally off-the-charts different; sometimes a simple riff on a classic will do. This time of year, when I’m in San Francisco and the rain is slanted sideways and the fog so thick, that’s when I crave brunch dishes that are a bit heartier, like these Spicy Thai Sriracha Steak and Eggs recipe.
1to 2 tablespoonsSriracha or other chile garlic pasteplus more for serving
Juiceof 2limes
8peeledgarlic cloves
3tablespoonspacked light brown sugaror honey
1(1 inch) piecefresh gingerpeeled and roughly chopped
3tablespoonscanola, grapeseed, or coconut oil
1to 2 poundpiece flank steak
For Serving:
4large eggs
Cooked white or brown ricefor serving
Finely chopped green onions (aka scallions)for serving
Instructions
Marinate The Steak: Combine the fish sauce, chile garlic sauce (only 1 tablespoon if you don’t like spicy), lime juice, garlic, honey or brown sugar, and ginger in a mini food processor and purée until finely chopped (or grate the garlic and ginger by hand and stir it all together). Add the lime zest and 1 tablespoon of the oil and pulse until smooth. Place steak in a nonreactive container, pour the marinade over the steaks, and turn to coat thoroughly. Set aside at room temperature for 30 minutes or cover and refrigerate for up to 24 hours.
Grill The Steak: When ready to cook, let the steak sit at room temperature for at least 15 minutes. Meanwhile, heat a grill pan over medium-high until thoroughly warm. Grill the steaks, turning once, until medium-rare, about 5 minutes for skirt steak and 12 minutes for the flank steaks. Remove the steaks to a cutting board, tent loosely with foil, and set aside to rest for 5 minutes.
Fry The Eggs: Meanwhile, heat up remaining oil in a medium nonstick frying pan over medium heat. When it shimmers, add eggs and cook until whites are set and the outer edges are just starting to curl up. If the edges start to curl before the whites in the center are fully cooked, remove the pan from the heat, cover with a lid, and set aside for one or two minutes until the whites are set.
Serve: Thinly slice the steak across the grain and serve with eggs and a few scallions or over fried rice or noodles. Pass additional chile garlic sauce on the side.