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|
|Calories from Fat: 173 (65%)|
|Amt Per Serving||% DV|
|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 %|
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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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