Steak & Eggs with Crispy Roasted Potato Wedges

Ingredients:

For the steak and eggs:

• 2 steaks (ribeye, sirloin, or your preferred cut)
• Salt and pepper (to taste)
• 1 tbsp olive oil (or butter)
• 4 large eggs
• Optional: garlic powder, paprika, or fresh herbs for seasoning

For the roasted potato wedges:

• 4 medium potatoes (Yukon Gold or russet)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper (to taste)
• Fresh parsley (optional, for garnish)

Instructions:

Roasted Potato Wedges:

1. Preheat your oven to 425°F (220°C).
2. Wash and cut the potatoes into wedges (about 8 wedges per potato).
3. Toss the potato wedges in olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
4. Spread the potato wedges on a baking sheet in a single layer.
5. Roast in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.

Steak and Eggs:

1. Cook the steak:
   • Season your steak with salt, pepper, and any additional spices you prefer (garlic powder, paprika, etc.).
   • Heat a large skillet (preferably cast-iron) over medium-high heat and add olive oil or butter.
   • Once the pan is hot, add the steak and cook to your desired doneness (about 4-5 minutes per side for medium-rare, adjust based on thickness).
   • Let the steak rest for 5 minutes before slicing against the grain.
2. Cook the eggs:
   • In the same pan (after removing the steak), crack the eggs into the skillet and cook to your preference (sunny-side-up, scrambled, or over-easy).
   • If needed, add a little more butter or oil to cook the eggs.

Assembly:

• Serve the steak, eggs, and roasted potato wedges together on a plate.
• Optionally, sprinkle some fresh parsley over the potatoes for a pop of color.