1 lb small red skin potatoes
2 tablespoons butter
½ teaspoon salt
¼ teaspoon black pepper
¾ lb. – 1 lb. Dale’s Grilled Flank Steak (recipe below)
8 sunny-side up eggs
1 tablespoon chopped fresh parsley
Place the potatoes in a medium pot. Cover with cold water and season the water generously with salt. Bring to a boil over high heat, then reduce heat to medium and let simmer until potatoes are tender, 15-18 minutes. Drain and let cool to room temperature. (These can be boiled the day before and refrigerated overnight.). Quarter each of the potatoes.
Add the butter to a large cast-iron skillet and melt over medium-high heat. Add the potatoes in a single layer. Season with salt and pepper. Cook for 3-4 minutes until golden on one side, then toss in the pan. Cook 3-4 more minutes until golden all over.
Divide the steak and potatoes evenly on 4 plates. Sprinkle chopped parsley over the potatoes. Add two eggs to each plate and drizzle the steak and eggs with Dale’s Steak Sauce.
Tip: Sub frozen hash-brown potatoes for the redskin potatoes to make this “Breakfast for Dinner” Meal even easier to get on the table!