“There is no doubt that it is around the family and the home that all the greatest virtues, the most dominating virtues of human, are created, strengthened and maintained.” –Winston Churchill
I’ve made this for Adam for dinner and it got a thumbs up. Of course who doesn’t give a thumbs up to steak? You can use any cut of steak for this.
1 bunch asparagus, rinsed (trim off rough ends)
2 6-ounce 3/4-inch top sirloin steaks (or whatever kind of cut you want)
2 teaspoons dried thyme
Coconut oil (or extra virgin olive oil)
Salt and pepper
- Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Add asparagus to baking sheet and toss with 1 tablespoon of oil, 1/2 teaspoon of salt and some black pepper. Arrange into one layer and bake 12-15 minutes until tender and the tips begin to brown.
- Heat a heavy-bottomed oven-safe pan (or cast iron pan) over medium high heat. Season steaks with salt, pepper and dried thyme. Rub in the seasoning and about 1 teaspoon of oil into both sides of the steaks. Once the pan is hot, add steaks and sear them for 1-2 minutes on each side, then slide the pan with the steaks into the oven and cook 2-3 minutes for medium to medium-well done. Remove from oven and rest 2 minutes before slicing into thin strips.
- While the steak rests, fry the eggs. Heat a frying pan over medium heat, add 1/4 teaspoon of salt (optional) and a tablespoon of oil. When pan is hot add eggs. While the eggs cook, use a spoon to drizzle the hot oil over the eggs. (I used to watch my dad cooking eggs on Saturday mornings when I was a little kid. I loved to watch him spoon the bacon grease over the tops of the eggs. They were so delicious that way). Cook until the egg whites are firm, but the yolk is still runny.
- Serve steak and eggs and asparagus on a plate and top with sprinkled Parmesan.