Steak and Egg

1		bunch asparagu
8  ounces		sirloin steaks
2  teaspoons		dried thyme
2		eggs
1  teaspoon		olive oil
3  pinches		salt and pepper
1  tablespoon		parmesan

Tip: For nutritional information on all the ingredients in Steak and Egg just click on each ingredient name. Then adjust the serving size for any Steak and Egg ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Make this for breakfast, lunch or dinner. We like to use sirloin for this, but you could use NY strip, rib eye or another cut of steak.

If your asparagus is very thick, use a vegetable peeler to peel the outer layer as this can be tough.

1 bunch asparagus, rinsed and ends cut off
2 6-ounce 3/4-inch top sirloin steaks
parmesan shavings

Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
Add asparagus to baking sheet and toss with 1 tablespoon of olive oil, 1/2 teaspoon of salt and freshly cracked 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 over medium high heat (we love using our cast iron pan). Season steaks with salt, pepper and dried thyme. Use your fingers to rub the seasoning and about 1 teaspoon of olive oil onto both sides of the steaks. Add steaks to the preheated pan and cook 1-2 minutes on each side then slide into the oven and cook 2-3 minutes for medium to medium-well. 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 and a tablespoon of olive oil. Wait 20 seconds then add eggs, one by one, to the pan. While the eggs cook, use a spoon, to drizzle the hot olive oil over the whites of each egg. Cook until the egg whites are firm, but the yolk is still runny.
Serve by arranging sliced steak next to the roasted asparagus, top with an egg and parmesan shavings.