An American diner classic on a single cooking surface: crispy fried potatoes, juicy steak and soft eggs. This is the reason to get up early at the weekend.
Ingredients
- 900 g flank or flap steak (or tenderloin)
- 500 g red potatoes, diced
- cherry tomatoes
- 4 eggs
- lemon pepper
- taco seasoning
- olive oil
- Tabasco to serve
- chives, chopped
Method
- Preheat the griddle: one side to high, the other to medium.
- Fry the diced potatoes in oil, seasoning with lemon pepper, for 8–10 minutes, turning often, until golden brown and cooked through. Move them to the cooler zone.
- Oil the steak and season generously with taco seasoning.
- Cook the steak on the hot side for about 4 minutes per side to your desired doneness. Cook the tomatoes at the same time.
- Make four wells in the potatoes and crack an egg into each. Cover with the basting dome and let the eggs set for 4–5 minutes.
- Let the steak rest for a moment and slice thinly against the grain.
- Plate up: steak slices on top of the potatoes and eggs, tomatoes alongside, Tabasco and chives on top.
Tip: The basting dome sets the eggs evenly in the bed of potatoes.