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Recipe Courtesy of: "Jeffrey Saad's Global Kitchen: Recipes Without Borders" by Jeffrey Saad with Debra Ollivier
In a small dry skillet over medium-high heat, toast the sesame seeds. Then, transfer them to a plate to cool.
In a medium non-stick skillet over medium-high heat, add the peanut oil. Pat the steak dry, then season with salt & pepper. Sear the bottom of the steak in the skillet until dark golden; about 3 minutes.
Meanwhile, in a small bowl, mix together the hoisin, soy & Sriracha sauces to create a glaze.
Flip over the steak. With a kitchen brush, carefully paint the hoisin glaze on top of the steak. Flip over again & cook for 30 seconds more or until your desired darkness. Remove the steak from the skillet & with tongs, carefully set it aside on a plate to rest.
In a medium non-stick skillet over medium heat, add the butter. Once the butter is melted, crack in the eggs & sprinkle with a pinch of salt. When the whites start to set, with a spatula, flip over the eggs. Cook until done. Flip again with the spatula & set on the plate next to the steak. Garnish with the cilantro, green onions & sesame seeds, then serve.
Note: Saad writes, "You can use any type of steak you like. I like the full flavor & low price of skirt. New York strip makes a more elegant dish; rib-eye steak makes a richer dish because of its higher fat content. Filet mignon is very tender, but not as flavorful as the skirt steak."
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 268 | ||
Calories from Fat: 173 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 428.6mg | 132 % | |
Sodium 986.7mg | 34 % | |
Potassium 217mg | 6 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 8.6g | ||
Protein 15.1g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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