Cooking Instructions
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Step 1
Pat the
Skirt Steak (225 g)
dry with a paper towel. Season both sides with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 2
Place a heavy skillet over high heat. Add the
Unsalted Butter (15 g)
to the skillet. When it melts and is sizzling, add the steak. Sear the steak for about 3 minutes on each side for medium-rare.
Step 3
Transfer the steak to a cutting board and let it rest for at least 5 minutes, then slice the steak across the grain.
Step 4
In a small bowl, marinate the
Cucumber (1)
in the
Soy Sauce (15 mL)
.
Step 5
In a second large skillet over medium-high heat, heat 1 tablespoon of
Unsalted Butter (15 g)
. When the butter is sizzling, crack the
Eggs (2)
into it. When the whites have cooked through, after 2 to 3 minutes, carefully transfer the eggs to a plate. Try not to overcook the yolks, you want them runny!
Step 6
Clean out the skillet from the eggs, and add the remaining 1 tablespoon of
Unsalted Butter (15 g)
to the pan over medium-high heat. Add the riced
Cauliflower (1/2 head)
, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and cook for 5 minutes, stirring occasionally so it doesn’t stick. Raise the heat to high at the end of the cooking to get some nice crispy bits.
Step 7
Divide the cauliflower rice between two bowls, then top with an egg, half the steak, and half the marinated cucumber matchsticks. Serve warm.
