I posted recently about how much we Gs enjoyed the Warm Steakhouse Salad with Blue Cheese Dressing, but what I didn't mention at the time was that DH had grilled a flank steak before grilling the steaks for that meal.
Following is what we did with half of the flank steak. I hesitated posting it because the recipe seems so basic, and, to be honest I pooh-poohed the ketchup sauce. I was wrong. Either for breakfast, lunch or dinner, the meal is good, Folks.
P.S. The other half of the flank is in the freezer, waiting to be used later this week for Greek Steak Salad.
Flank Steak Hash
ACTIVE TIME 40 mins TOTAL TIME 40 mins
YIELD Serves 4 (serving size: about 1 1/4 cups hash and 1 egg)
8 ounces flank steak
12 ounces Yukon Gold potatoes, cut into ½ inch cubes
1 Tablespoon canola oil
1 cup chopped green onions
1 (15-oz.) can unsalted Great Northern beans, rinsed and drained
4 large eggs
½ cup unsalted ketchup
3 Tablespoons water, divided
2 Tablespoons apple cider vinegar
1 ½ Tablespoons light brown sugar
3/4 teaspoon onion powder, divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
½ teaspoon chipotle chile powder
1/4 cup sour cream
2 Tablespoons chopped fresh oregano
Combine 1/4 teaspoon salt, ½ teaspoon black pepper, chile powder, and ½ teaspoon onion powder; rub over steak. Grill 10-12 minutes. Let rest 5 minutes. Cut the steak across the grain first into thin strips, then stack a few strips at a time and cut again into small bite-size pieces.
Bring potatoes to a boil in a large saucepan filled with water. Reduce heat and simmer 10 minutes. Drain.
Heat oil in a large cast-iron skillet over medium-high heat. Add potatoes and green onions; cook 4 minutes (Do not stir to get some browning on the edges.). Stir in the beans and steak; cook 2 minutes. Remove pan from heat.
Combine ketchup, 2 Tablespoons water, 2 Tablespoons apple cider vinegar, 1 ½ Tablespoons brown sugar, 1/4 teaspoon onion powder, ½ teaspoon salt, and 1/4 teaspoon pepper in a bowl, stirring until well blended.
Combine remaining 1 tablespoon water and sour cream in a small bowl, stirring until smooth.
Divide potato mixture among 4 plates; drizzle 3 tablespoons ketchup mixture and 1 Tablespoon sour cream mixture over each serving.
Heat a large nonstick skillet over medium heat. Crack eggs into pan; cook 1 minute. Cover pan; cook an additional 2 minutes or until desired degree of doneness.
Top steak-potato mixture with fried eggs and oregano.
Strive for respect instead of attention. It lasts longer.
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