Steak with Salsa Verde and Parm Frico Eggs
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Steak with Salsa Verde and Parm Frico Eggs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 4 6- to 8-ounce pieces steak, either thin strip steaks or tenderloin steak

  • Salt and pepper

  • 1 shallot, coarsely chopped

  • 2 cloves garlic, crushed

  • 1 cup flat-leaf parsley

  • 1 cup basil leaves

  • Juice of 1 lemon

  • 2 tablespoons white balsamic or white wine vinegar

  • About 1/2 cup EVOO – Extra Virgin Olive Oil

  • 1 cup grated Parmigiano-Reggiano cheese

  • 8 eggs

  • Italian sliced pickled cherry peppers in brine

Preparation

Preheat a cast iron skillet over medium-high to high heat. Season steaks with salt and pepper on both sides and bring to room temperature.

In a food processor, combine shallot, garlic, parsley, basil, lemon juice, vinegar, salt and pepper. Pulse-process then stream in oil; transfer to a small bowl.

Heat a small, nonstick skillet over medium heat. Coat the bottom of the pan with 1/4 cup Parm. When it begins to melt, top with 2 eggs and cover pan. Cook until cheese is golden and crispy at edges and the egg yolks are at desired doneness. Repeat 3 more times with remaining Parm and eggs.

Cook steaks about 3 minutes per side, rest 5 minutes.

 Serve steaks alongside frico eggs and top everything with salsa verde. Garnish plates with hot pickled cherry peppers.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...