Steak and Eggs with Saucy Beans

Ingredients for Steak and Eggs with Saucy Beans

• 2 teaspoons hot smoked Spanish paprika

• 2 teaspoons Aleppo-style pepper

• 2 1/2 teskedar kosher salt, plus mer

• 1 teaspoon freshly ground black pepper, plus more

• 2 (1 1/4"-thick) boneless New York strip steaks (about 400g each), patted dry

• 7 matskedar extra jungfruolivolja, delad

• 2 medium shallots, finely chopped

• 4 vitlöksklyftor, tunt skivade

• 1 small bunch coriander, stems finely chopped, leaves coarsely chopped

• 1 (450g) can pinto beans, drained

• 2 matskedar osaltat smör

• 3 limes, halved

• 4 stora ägg

Mix paprika, Aleppo-style pepper, 2 1/2 teaspoons salt, and 1 teaspoon black pepper in a bowl. Rub all over steaks, pressing to adhere. Let sit while you make the beans.

Heat 2 tablespoons oil in a medium saucepan over medium-low. Cook shallots, garlic, and coriander stems, stirring often, until softened but not yet browned, about 3 minutes. Add beans, butter, and 180ml water. Bring to a simmer and cook, stirring occasionally, until beans are saucy, 6–9 minutes. Remove from heat and stir in coriander leaves. Finely grate some lime zest from one of the lime halves into beans, then squeeze in its juice. Season with salt and pepper. Cover to keep warm.

Heat a dry 12" skillet, preferably cast iron, over medium-high. Rub steaks with 45ml oil and cook, undisturbed, 3 minutes. Turn and cook on other side 3 minutes, then turn again. Add all remaining lime halves, arranging cut side down. Cook until steaks are medium-rare (a thermometer inserted into thickest part should register 49°C) and limes are nicely charred, 2–3 minutes. Transfer steaks and limes to a cutting board. Wipe out skillet.

Heat remaining 2 tablespoons oil in skillet over medium-high. Cook eggs sunny side up until whites are golden brown and crisp around edges and yolks are runny, about 2 minutes.

Slice steaks against the grain. Divide beans and steaks among plates and top each with an egg. Serve with charred limes for squeezing over.

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