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Rach shares an easy meal of pan-seared steaks served with eggy hash browns + herb-stuffed tomatoes. It’s perfect for BLD, Rach’s abbreviation for breakfast, brunch, lunch or dinner. It’s also great any time of the year because even winter tomatoes taste good when you stuff them with garlic, herbs and olive oil, then broil them!
For more BLD meals from Rach, check out her Flatbread Pizzas and Savory French Toast with Strawberries and Basil and Sausages.
Preheat broiler, with rack at center.
For the tomatoes, season the seeded tomatoes and arrange on baking sheet or broiler pan. Drizzle cavities with EVOO, then season with salt and pepper. Pulse-process the herbs and garlic, fill the cavities of the tomatoes and top with more EVOO. Broil on center rack until brown at edges and tomatoes begin to slump a bit, 6 to 8 minutes.
For the steaks, preheat cast-iron skillet over medium-high heat. Meanwhile, pat steaks dry and season with salt, pepper and 1 teaspoon granulated garlic.
For the potatoes, shred them on box grater or in food processor.
Heat a 12-inch nonstick skillet over medium to medium-high heat with 2 tablespoons olive oil, 2 turns of the pan, then add butter and melt into oil. Add potatoes in four even mounds and season with salt, pepper, 1 teaspoon granulated garlic and the granulated onion. Turn and brown for 12 to 15 minutes to form four large hash browns.
Whisk up eggs and mustard and pour over the potatoes, cover and cook to set eggs, 2 minutes or so. Quarter and serve as 4 wedges.
Meanwhile, spray hot cast-iron skillet with non-aerosol cooking spray and plancha-grill the steaks 7 minutes for medium, turning after 4 minutes. Remove from hot pan and rest on plates for 2 minutes. Add a wedge of potatoes and eggs and a tomato alongside each steak and serve with steak sauce and ketchup.