Recipes

Green Eggs 'n' Steak for Two

Wake up to this recipe from Saved by the Bell star-turned-cookbook author Tiffani Thiessen
47 Ratings
100% would make again
Photo: Rebecca Sanabria

Think of the name Tiffani Thiessen, and Kelly Kapowski or Beverley Hills, 90210 will likely be the first thing to come to mind—but now you can add "cookbook author" and Cooking Channel show host to that list. In her debut cookbook, Pull Up a Chair, Thiessen shares family-friendly updated classics, entertaining menus, pantry staples and a welcoming tone that makes you feel like you're in Thiessen's kitchen with her. There are also, of course, recipes the most important meal of the day: like this breakfast of champions, topped with a punchy herb sauce that you'll be happy to have leftovers of.

Green Eggs 'n' Steak for Two

GREEN EGGS 'N' STEAK FOR TWO is excerpted from Pull Up a Chair © 2018 by Tiffani Thiessen. Photography © 2018 by Rebecca Sanabria. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

For the Chimichurri:

¼ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh oregano

4 sprigs fresh mint

2 garlic cloves, minced

¼ cup extra-virgin olive oil

Juice of ½ lime

Kosher salt and freshly ground black pepper

Pinch of red pepper flakes

For the Steak and Eggs:

1 (6-ounce) bone-in rib-eye or sirloin steak

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter, plus more as needed

2 large eggs

Directions

1. For the chimichurri: Combine all the ingredients in a medium bowl and stir to fully incorporate. Set aside.

2. For the steak and eggs: Season the steak with salt and pepper.

3. In a large cast-iron skillet, melt the butter over medium-high heat. Place the steak on one side of the skillet, leaving room for the eggs. Cook until the steak has a dark brown sear, 3 to 4 minutes per side for medium-rare. If the pan gets dry, add another tablespoon of butter. Reduce the heat to medium-low and add the eggs. Season with a pinch of salt and pepper. When the whites start to set, cover the skillet with a lid and cook for 2 to 3 minutes more.

4. Serve with the Chimichurri Sauce.

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