Spicy steak and eggs with sun-dried tomato ketchup
Serves: 2Prepare & Cook:
250g semi sun-dried tomatoes, from the deli (reserve 2 tbsp oil)
¼ tsp chipotle chilli seasoning
¼ tsp cayenne pepper
1 tbsp white grape vinegar
3 tbsp olive oil
2 spinneysFOOD Sirloin Steaks (approx 250g each), at room temperature
1 tbsp butter
4 sprigs spinneysFOOD Rosemary
2 spinneysFOOD Free Range Eggs
small pinch smoked paprika
300g kale, walnut and parmesan salad, from the deli
For the ketchup, put the tomatoes and oil, chipotle chilli, cayenne pepper and vinegar in a blender. Blitz until smooth and set aside.
Set a frying pan over a high heat. Rub the steaks with 1 tbsp oil and season. Once the pan is smoking, add the steaks and cook for 3 minutes for rare (4 for medium or 5 for well-done). Turn over, add the butter and rosemary and cook for 2 minutes more for rare (3 for medium or 4 for well-done), continuously basting with the butter.
Transfer the steaks to a board, pour over the pan juices, cover with foil and rest for 5 minutes.
Meanwhile, fry the eggs in the remaining oil to your liking.
Slice the steaks and divide between plates. Top with the eggs and sprinkle with smoked paprika. Serve with the tomato ketchup, crispy rosemary and kale salad on the side.