Prep Time: 60 minutes

Serves 2

Ingredients:

• 12 ounces Flat Iron Steak, patted dry
• 1/2 pound Blue Potatoes
• 6 oz Mushrooms, sliced 
• 2 Eggs
• 1 Tbsp. Rosemary and Thyme, finely chopped
• 5 Tbsp. Olive Oil
• 1 1/2 Tbsp. Cooking Oil
• Salt and Pepper to taste

Place the potatoes in a large pot in a single layer and cover with an inch of water. Add a pinch of salt and bring to a boil. Cook until easily pierced with a fork, about 15-20 minutes. Drain and dry completely. Set aside.

While the potatoes are boiling, preheat the oven to 425 degrees. Oil a sheet tray with 1 Tbsp. olive oil. When the potatoes are cooked and dried, place them on the sheet tray. Press down on each potato gently with a spatula to smash. In a small bowl, combine 3 Tbsp. olive oil with the herbs and pour evenly over the potatoes. Season with a pinch of salt and pepper and place in the oven until crispy, about 30 minutes.

When the potatoes are 15 minutes from being done, heat 1 Tbsp. oil in a large heavy skillet, preferably cast iron, over a medium-high flame. Season the steak with a pinch of salt on each side and add to the hot pan. Cook for about 4 minutes on each side for medium rare, 5 minutes for medium. Remove to a plate to rest for 5 minutes. In the same pan, cook the mushrooms in 1 Tbsp. olive oil, stirring occasionally. In a separate skillet over medium heat, add 1/2 Tbsp. oil until hot. Add the eggs and fry to your desired likeness.