Steak and Egg Brunch Skillet

Ingredients

• 200 g flank steak
• 220 g baby potatoes
• 80 g spinach
• 150 g cherry tomatoes
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove
• 2 tbsp chopped parsley
• extra black pepper

Method

1. Step 1

   Halve the 220 g baby potatoes, toss them with a little oil and salt, and roast them until golden and tender.

2. Step 2

   Slice the 200 g flank steak thinly against the grain so it stays tender when cooked.

3. Step 3

   Roughly chop the spinach (80 g), and halve the cherry tomatoes (150 g).

4. Step 4

   Sear the steak in a hot skillet for 1 to 2 minutes per side, then let it rest before slicing.

5. Step 5

   Cook the vegetables in the same skillet until just tender, then add the potatoes back in.

6. Step 6

   Return the sliced steak to the pan, toss everything together, and warm it through for 1 minute.

7. Step 7

   Finish with parsley and black pepper and serve straight from the skillet.