Father's (Steak) Day

Father’s (Steak) Day

By MAYI BRADY

June 16, 1999 12 AM PT

TIMES STAFF WRITER

Instead of taking Dad out for Father’s Day brunch, start his day with a hearty, manly meal--and you won’t have to spend $24.95 per person.

These rancheros are a cross between traditional huevos rancheros and even more traditional steak and eggs. You can have them on the table in about 25 minutes, which leaves a little time to cut up some ripe summer melon as a side dish. It’s a nice Sunday brunch Dad can eat in his pajamas.

Steak and Eggs Rancheros

Summer Melon

Steak and Eggs Rancheros

Active Work and Total Preparation Time: 25 minutes * Easy

1 tablespoon oil

1 small red onion, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

2 tablespoons butter

4 (6-ounce) skirt steaks

Salt, pepper

2 cloves garlic, minced

4 eggs

1/4 cup grated cotija cheese

2 tablespoons chopped parsley

* Heat oil in medium skillet over high heat. Add onion and cook, stirring, until soft, about 2 to 3 minutes. Add red and green peppers and cook, stirring frequently, until tender and slightly blackened, about 10 minutes.

* While peppers cook, melt 1 tablespoon butter over medium-high heat. Season steaks with salt and pepper and fry until desired doneness, about 3 minutes per side for medium-rare. Place steaks on plates and keep warm.

* Add garlic to peppers and cook 2 minutes. Top steaks with peppers.

* Melt remaining butter in skillet and carefully break eggs into skillet. Fry sunny side up until done, about 2 minutes. Top steaks and peppers with eggs and sprinkle with cheese and parsley.

4 servings. Each serving: 398 calories; 329 mg sodium; 298 mg cholesterol; 26 grams fat; 5 grams carbohydrates; 35 grams protein; 0.33 gram fiber.

Ingredients

Staples

Butter

Eggs

Garlic

Oil

Red onion

Parsley

Salt, pepper

Shopping List

1 green bell pepper