This is a high-protein, big-flavor meal great at any hour of day or night.

Rachael Ray


Credit: Photography by Tara Donne

Recipe Summary





Instructions Checklist
  • 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.

  • 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. 

  • 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. 

  • 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.