Steak and Eggs with Smoked Paprika

Steak and Eggs with Smoked PaprikaIn Theaters Everywhere…

Over the weekend my sister and I saw the movie Chef. It reminded me to strive to do what I am passionate about.

I was also reminded that this is the beginning of Blockbuster Movie season. Walking through the theater, I got a preview of what’s to come. The walls were covered in posters advertising what will be blown up, turned into robots, animated, scared to death, invaded by aliens, laughed at, and enjoyed.

Summer Movie season is a little of everything. There are a few heavy films here and there (The Fault In Our Stars, anyone?) But for the most part the movies reflect the season. It’s a fun and carefree way to spend some time cooling off from the afternoon heat, and to ingest way more than your daily allowance of sugar from candy and sodium from buttered popcorn.

I have been introducing my kids to some of my favorite movies from when I was their age. Back to the Future was a big hit, as was The Goonies. Unfortunately, I was made to suffer through Ace Ventura Pet Detective—but it was worth it if only to watch my boys totally loose it laughing.

This week’s recipe, Steak and Eggs with Smoked Paprika,  is inspired by one of my favorite summer movies, Twister. “Tasty Cow Aunt Meg.” Twister is one of my guilty pleasures, and everything a summer movie should be. It’s scientifically questionable, totally cheezy, and epically cool when seen on the big screen. (It’s also quite good when shown on the garage door on a hot summer night!)

If I catch it while channel surfing, I am incapable of passing it by. (Along with Top Gun, Stand By Me, Speed, Bull Durham…ooooo! Backdraft, Men in Black, Braveheart, Independence Day, The Sandlot, any Harry Potter, Forrest Gump…)

Steak and Eggs with Smoked Paprika
Adapted from Serious Eats
Yields one hearty serving

2 Yukon gold potatoes, skinned and cubed into 1/2 inch pieces
4 tablespoons butter
Salt and pepper
1/2 pound hanger steak
1 tablespoon canola oil
2 eggs
Smoked paprika
Fresh thyme leaves (optional)

Nuke the potatoes
Place the potatoes in a large bowl with 1 tablespoon of the butter and a pinch of salt. Cover with plastic wrap and set in the microwave for 6 minutes. Shake the bowl halfway through—the bowl with be hot. Puncture the plastic wrap with a knife allowing the steam to escape, before removing the bowl from the microwave. Carefully remove the potatoes.

Fry the hash browns
Melt 2 tablespoons of butter in a nonstick skillet over medium heat. Add the potatoes, packing them down with a spatula, until as many as possible are in a single layer. Cook for 5 to 7 minutes, or until browned. Flip the potatoes, pack them down again, and cook for another 5 to 7 minutes. Reduce the heat to medium-low, and stir every minute or so, until beautifully golden brown and crispy. Season to taste with salt and pepper. Remove and set aside.

Cook the steak
Pour the canola oil into a large skillet set over medium-high heat. Season the steak with salt and pepper to taste. Brown the hanger steak on both sides. Cook the steak for about 6 minutes for medium-rare, or longer if desired. Remove the steak, and let set for five minutes.

Melt the remaining butter in the nonstick skillet over medium heat. Carefully slide the eggs into the pan. Cover the skillet and cook on medium-low until the egg whites have set.

Place the hash browns on a plate. Sprinkle with smoked paprika. Top the potatoes with the egg. Serve the steak alongside. Sprinkle with paprika, thyme leaves (if using), salt, and pepper to taste.

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