Bonus REcipes for Roasted Flank Steak with Cheesy Broccoli
Steak and Broccoli Hash with Fried Eggs
You’ll use the leftover broccoli you roasted without cheese here, though if you have some leftover Cheesy Broccoli, you can throw that in as well. Hash is a great way to use up leftover cooked vegetables in general, so feel free to use cooked diced veggies from other meals in this recipe in addition to (or instead of) the broccoli.
- 3 tablespoons extra virgin olive oil
- 1 red bell pepper, diced
- 1/2 medium red onion, chopped
- 1 head leftover roasted broccoli, coarsely chopped
- 1 teaspoon ground cumin
- 1/4 teaspoon granulated garlic
- Kosher salt
- 1/2 of a leftover flank steak, cut into small cubes
- Hot sauce to taste (optional)
- 2 scallions, chopped
- 2 tablespoons chopped fresh Italian parsley
- 4 large eggs
Heat a large cast iron or nonstick skillet over medium heat. Add 2 tablespoons of the olive oil. When the oil is hot, add the bell pepper and red onion and cook until they begin to soften, about 4 to 5 minutes.
Add the broccoli and season with cumin and salt. Cook until the broccoli is heated through, about 3 to 4 minutes. Add the steak and cook until just heated through, about 3 minutes more. Season with hot sauce, if desired.
Stir in the scallions and parsley and spoon onto serving plates.
Wipe the skillet clean with a paper towel and return to medium high heat. Add the remaining tablespoon of olive oil and crack the eggs into the skillet. Season with salt and cook until the whites are set, about 1 to 2 minutes. Flip the eggs with a spatula and continue to cook until the yolks are done to your liking, about 1 to 2 minutes more.
Serve the eggs over the hash.
Approximately 9 grams carbs per serving (1/4 of the hash and 1 egg)