Hanger Steak with Poached Eggs & Salsa Verde | Wild Fork
Top juicy hanger steak with poached eggs and bright salsa verde for a steak-and-eggs brunch. Discover this bold breakfast-for-dinner idea.
INGREDIENTS
1 Tbsp. Olive Oil
4 Eggs
Water, vinegar
2 Tbs. Red Wine Vinegar
¼ cup olive oil
1 tsp. Anchovy paste (optional)
LET'S GET COOKING!
Salsa Verde: In a small bowl mix all ingredients together and let sit at room temperature. Mix with a spoon.
Naan Bread: Heat Naan bread according to package and keep warm.
Steaks: Pat steaks dry; season generously with coarse sea salt and black pepper. Heat a large cast iron skillet over high heat. Add 1 Tbsp. olive oil. When oil starts to smoke, add steaks and sear for 4 minutes on each side or until internal temperature reaches 125 °F-130 °F for medium rare. Remove from pan, cover with foil and let rest for 5 minutes.
Poached Eggs: Fill a medium sized saucepan 3 “deep with water. Add vinegar and place on medium high heat. When simmering, carefully crack an egg close to rim of water and gently pour into the simmering water. Repeat with rest of the eggs. Poach the egg for 2-3 minutes or until desired doneness. Using a slotted spoon, drain on a paper towel.
To Serve: Place warm Naan bread on a platter, spread the center with two or three tablespoons of avocado mash. Cut the steaks into ¾” slices and place on top of avocado mash. Place eggs next to steak and drizzle with Salsa Verde. Season steak with Flake Salt and black pepper.
* USDA recommends serving meat at 145 F.