Recipe by Rachael Ray
2 lb. hanger steak, vein removed (ask your butcher to do it), or flank steak
2 large cloves garlic, halved
Salt and coarsely ground black pepper
About 2 tbsp. Worcestershire sauce
About 2 tbsp. fresh thyme leaves, chopped
About 2 tbsp. safflower oil or other mild-flavor oil, plus more for drizzling
1 bunch scallions, roots and frayed tops trimmed, halved crosswise
2 limes, halved
2 tbsp. olive oil
1 small white onion, finely chopped
1 jalapeño chile or 2 small serrano chiles, seeded and finely chopped
1/2-inch piece of fresh ginger, peeled and finely chopped or grated
2 large cloves garlic, grated or finely chopped
1/2 tsp. each ground cumin and turmeric
1/2 tsp. brown mustard seeds or dry mustard
Salt and pepper
2 tomatoes on the vine, seeded and chopped
2 tbsp. cold butter
Fresh cilantro leaves, for garnish
Garlic naan brushed with butter or charred roti (unleavened Indian flatbread), for serving
1. For the steak, cut the meat into 4 equal portions. Starting from the thicker side of each piece, slice the meat horizontally in half; be careful not to cut through to the opposite side. Open the meat like a book and, if needed, use a meat mallet to make the steaks an even thickness. Rub the meat with the cut sides of the garlic; season with salt and pepper. Douse with the Worcestershire. Rub with the thyme.
2. Heat a cast-iron griddle or skillet over medium-high to high. Add the oil, about two turns of the pan, then the steaks. Cook for 3 to 4 minutes. Flip and cook for about 3 minutes more for medium-rare or 5 minutes more for medium to medium-well. Transfer to a cutting board and let rest for 10 minutes. Add a drizzle of oil to the griddle. Add the scallions and limes, cut-side down. Cook, turning the scallions occasionally, until the scallions are charred in spots and the limes are browned, about 3 minutes.
3. For the eggs, heat a large nonstick skillet over medium-high. Add the oil, two turns of the pan. Add the onion, chile, ginger, and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Add the spices; season with salt and pepper. Stir until the spices are toasted, about 1 minute. Add the tomatoes. Toss until heated through, about a minute more. Push the vegetables to the sides of the pan. Place 1 tbsp. butter in the center of the pan. In a medium bowl, beat the eggs until blended. Cut the remaining 1 tbsp. butter into small pieces and add to the eggs. Pour the eggs into the center of the pan; season. Scramble the eggs until just set. Mix the eggs into the vegetables in the pan.
4. Slice the steak against the grain. Squeeze the lime halves on top. Top with the scallions and cilantro. Serve the eggs and naan with the steak.
If I have time, I love to serve this with my Curry Fried Green Tomatoes.