BEST EVER STEAK AND EGGS

 yield: 4 SERVINGS

 prep: 15 MINUTES

 cook: 15 MINUTES

 total: 30 MINUTES

 So quick, easy, and fancy pants without any of the hard work! Served with the most amazing herb sauce. SO SO GOOD.

 INGREDIENTS

 1/2 cup chopped fresh parsley leaves

 1/2 cup chopped fresh basil

 2 tablespoons chopped fresh chives

 1 small shallot, diced

 2 cloves garlic, minced

 1/4 teaspoon crushed red pepper flakes

 1/3 cup extra virgin olive oil

 1 tablespoon red wine vinegar

 Kosher salt and freshly ground black pepper, to taste

 1 1/2 pounds skirt steak

 1 tablespoon canola oil

 6 fried eggs

 INSTRUCTIONS

 In a medium bowl, combine parsley, basil, chives shallot, garlic and red pepper flakes. Whisk in olive oil and vinegar; season with salt and pepper, to taste.

 Using paper towels, pat both sides of the steak dry; season with 1 teaspoon salt and 1/2 teaspoon pepper.

 Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.

 Place the steak in the middle of the skillet and cook until a dark crust has formed, about 4-5 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness. Let rest 5 minutes.

 Thinly slice steak against the grain and serve with parsley mixture and eggs.