Steak and Eggs

May 1

Season the Steak:
- Begin by patting the steak dry with paper towels. Season both sides generously with garlic powder and Himalayan sea salt, pressing the seasoning gently into the meat to adhere.
Cook the Steak:
- Heat a skillet over medium-high heat. Add a little olive oil or butter to coat the bottom.
- Once hot, place the steak in the skillet. Cook for about 3-4 minutes on one side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
- Flip the steak and cook for an additional 3 minutes on the other side.
- Remove the steak from the skillet and let it rest on a plate, covering loosely with foil to keep warm.

In the same skillet, add the broccoli florets. There should be enough residual fat and seasoning from the steak to lightly coat the broccoli.
Add a splash of water to the skillet (about 2-3 tablespoons) and quickly cover with a lid to trap the steam.
Steam for about 3-5 minutes, or until the broccoli is bright green and tender. Adjust the cooking time based on your preference for broccoli's texture.
Once done, transfer the broccoli to a serving plate.

In a separate non-stick skillet, heat a little oil or butter over low-medium heat.
Crack the eggs into the skillet, being careful not to break the yolks. Season lightly with salt.
Cook gently until the whites are set but the yolks remain runny, about 2-3 minutes. Cover the skillet with a lid if you prefer to speed up the cooking time for the egg whites.

Slice the rested steak against the grain into strips and arrange them on the serving plate alongside the steamed broccoli.
Carefully place the sunny-side-up eggs next to the steak and broccoli.
Optionally, garnish with a sprinkle of fresh herbs, additional salt, or pepper to taste.

Smoked Salmon and Avocado Toast