Ribeye
Steak & Eggs with Colombian Aji Sauce
Recipe courtesy of Love in My Belly.
Prep Time: 15 minutesPT15M
Cook Time: 15 minutesPT15M
Servings: 1
Level up your steak and eggs by using Natural Angus ribeye and a spicy homemade Colombian Aji sauce. This breakfast recipe shows you the details step by step.
Ingredients
vegetable oil
1 Tbsp butter
1 sprig of fresh rosemary
2 garlic cloves, crushed
1-2 eggs
salt + pepper
6 scallions, thinly sliced
½ cup of finely chopped cilantro
½ jalapeno, deseeded and diced (more if you like spicy)
1 medium sized tomato, diced
1 clove of garlic, minced
1 lime, juiced
2 tsp white vinegar
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 tsp sugar
¼ cup of filtered water
Preparation
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Mix all the ingredients for the Colombian Aji sauce and set aside.
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Place Ribeye steak on a plate. Pat dry. Season generously with salt and some pepper.
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Heat up a cast iron skillet over medium high heat with vegetable oil for about 5 minutes or until it starts smoking.
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Place the steak gently on the hot skillet. Depending on the thickness of the steak, sear the steak for about 3-4 minutes (this works for a steak that is about 1-1.25 inch thick) on the first side, creating a deep brown crust.
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Using tongs, flip the steak over and cook the other side for another 2-3 minutes.
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Then add butter, garlic, and rosemary to the skillet. Cook for another minute, tilting your skillet back and forth, so that the seasoned oil and butter fully coat the bottom of the steak.
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Turn steak onto its sides and sear all the edges as well. Flip the steak over a couple times. Repeatedly spoon the sauce over the top of the steak as it cooks.
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Transfer steak to a cutting board and let it rest for 5 minutes before cutting into it. This stove-top cooking method should yield a medium-rare to medium cooked steak.
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Heat a small frying pan with vegetable oil. Cook eggs to your liking.
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Serve steak with eggs. Spoon a generous amount of Colombian Aji sauce over it or serve on the side.