Steak and Eggs with Cherry Tomatoes and Watercress
Makes 1 serving

INGREDIENTS
150 g Sirloin steak, fat trimmed (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
2 large (110 g) Egg
120 g Cherry tomatoes
30 g Watercress
5 g Olive oil
To taste Salt
To taste Black pepper

METHOD
1. Take the steak out of the fridge twenty minutes ahead and season it well.
2. Sear it in a very hot pan with half the oil for two to three minutes a side for medium-rare, then rest it on a board for five minutes.
3. Add the tomatoes to the pan and let them blister and split while the steak rests.
4. Fry the eggs in the rest of the oil, slice the steak, and plate with the tomatoes and watercress.

Contains eggs.

RECIPE NOTES
Sirloin with the fat trimmed is 5 g of fat per 100 g. Left on, the strip along the edge roughly doubles it.
Rest the steak for as long as it cooked. The juice that runs onto the board otherwise is the juice that was meant to stay in the meat.

Full recipe: https://www.getfuel8.com/recipes/steak-eggs-cherry-tomatoes-watercress
