Chef Dan Miles, the Executive Chef from Pittsburgh Blue has a recipe that will be just perfect for your Sunday brunch. The Minnesota Beef Council claims that people throw away billions of dollars worth of leftovers every year. They’re here to give you another way to use that leftover prime rib.
10oz Leftover Prime Rib*
3 Tbsp Olive Oil
1 ½C Diced Potato
1 C Sliced Yellow Onion
1 C Diced Red Pepper
To Taste Kosher Salt
To Taste Freshly Ground Black Pepper
4 ea Runny Eggs (Poached, Over Easy, Etc.)
¾ C Pico de Gallo
*Feel free to substitute your favorite steak
Heat two skillets (or sauté pans) over medium-high heat. Divide oil evenly between the two pans. In one skillet, begin to brown the potatoes. In the other pan, brown the steak, cook to desired doneness, and set aside.
Once the potatoes are nicely browned and cooked-through, add the onions and peppers and season well with kosher salt and freshly ground black pepper. Cook until onions and peppers are just starting to caramelize but are not yet soft and limp.
Transfer to a serving bowl and top with eggs and pico de gallo.
Pico De Gallo Recipe
2 C Tomatoes, Roma or Beefsteak
½ C Yellow Onion
½ C Fresh Cilantro, chopped and loosely packed
1 ea Jalapeno, stemmed and cored, finely diced
1 ea Lime, juiced and zested
1 tsp Kosher Salt
Combine all ingredients in a large bowl and toss until evenly combined.
Serve immediately, or refrigerate in a sealed container for up to 2 days. Pico de gallo is best eaten fresh.