Name: Smoky Tomato-Bell Pepper Skillet with Steak, Hard-Boiled Egg & Toast
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 6 eggs; 3 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ green bell peppers; 1.02 kg striploin (New York strip) steak; 3 (213 ml) cans tomato sauce; 6 slices whole grain bread; black pepper; butter, unsalted; salt; smoked paprika

Smoky Tomato-Bell Pepper Skillet with Steak, Hard-Boiled Egg & ToastSmoky Tomato-Bell Pepper Skillet with Steak, Hard-Boiled Egg & Toast — a 30-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 small bunch cilantro

6 eggs

3 cloves garlic

3 small pkgs grape tomatoes

1 ½ green bell peppers

1.02 kg striploin (New York strip) steak

3 (213 ml) cans tomato sauce

6 slices whole grain bread

black pepper

butter, unsalted

salt

smoked paprika

Instructions

Place eggs in a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool; set aside.

Meanwhile, wash and dry the fresh produce.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside to rest. (Reserve skillet with drippings for later use.)

While the steak is cooking, trim, seed, and medium dice bell peppers. Place in a medium bowl along with grape tomatoes.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl with the veggies.

Peel and mince garlic. Add to the bowl.

Return skillet (with drippings) to medium heat, add more butter, and swirl to coat the bottom. Add veggies, cilantro, garlic, and spices; cook, stirring occasionally, until tomatoes start to burst, 8-10 minutes.

Add tomato sauce to the skillet and stir to combine. Continue to cook, stirring occasionally, until sauce thickens slightly, 5-6 minutes more. Remove from heat.

Meanwhile, peel and quarter eggs, then season with salt and pepper.

Toast bread if desired, then spread with butter.

Thinly slice steak against the grain.

Divide tomato-bell pepper skillet between plates or bowls, then top with steak and eggs. Serve with bread on the side and enjoy!

Open this recipe in Flambette