This flavorful steak dish costs just $5 and comes together in only 5 minutes.
Minute Steak with Fried Egg and Warm Arugula Salad
- 5 tablespoons Olive Oil
- 1 cup Bacon (diced)
- 4 Minute Steaks (6 ounces)
- Kosher Salt
- freshly ground Black Pepper
- 4 large Eggs
- 1 tablespoon Whole-Grain Mustard
- 1/4 cup Red Wine Vinegar
- 6 cups loosely packed Arugula
- Put 2 large skillets over medium-high heat. To the first pan, add 1 tablespoon of the olive oil and then the bacon. Cook until crisp, about 2 minutes.
- Meanwhile, season both sides of the meat with salt and pepper. Add the remaining 4 tablespoons olive oil to the second pan and add the beef. Cook until the meat browns and the edges begin to curl, about 30 seconds. Flip the beef and cook until the meat is fully cooked, another 30 seconds. Remove the beef to a plate.
- When the bacon is done, add it and the drippings to a medium bowl, returning the skillet to the heat. To the same skillet, add the eggs, season them with salt and pepper, and cook until the whites are set but the yolks are still running, about 2 minutes.
- To the bacon mixture, whisk in the mustard and vinegar. Add the arugula to this dressing and toss to combine. Season with salt and pepper.
- Top each steak with a fried egg and serve with the warm arugula and bacon salad.
- 1. A minute steak is a sirloin that is pounded thinly.
2. Any vinaigrette traditionally calls for two parts fat to one part acid.
3. If you don’t have arugula, the salad would also be great with romaine lettuce or kale.