Ingredients:

0.5x

1x

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Greek Salad

•   Cherry tomatoes (halved)
•   Baby cucumber  (halted, and sliced)
•   Red Onion (thinly sliced)
•   EVOO (the good kind... you heard me.)
•   Aged Balsamic Vinegar (or a splash of red wine vinegar if you don't have balsamic)

Plate Add-Ons

•   Castelvetrano Olives (pitted)
•   1 Egg (jammy)
•   Chili Oil (I use Kari Kari)
•   1 New York Strip (I only use half. Cooked Medium and sliced.)
•   1 Sourdough Bread (sliced)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Instructions

1. Make the Greek salad
   In a small bowl, combine cherry tomatoes, baby cucumbers, and red onion.
   Drizzle with extra virgin olive oil and aged balsamic vinegar.
   (If you don’t have balsamic, use a splash of red wine vinegar instead.)
   Toss gently and set aside.

2. Prepare the jammy egg
   Cook egg until the yolk is jammy.
   Slice in half and finish with a drizzle of Kari Kari chili oil.

3. Cook the steak
   Cook steak to medium-rare, let it rest, then slice against the grain.

4. Assemble the plate
   Arrange the Greek salad on the plate.
   Add sliced steak, jammy egg, pitted Castelvetrano olives, and sourdough bread.

Serving Notes

This savory breakfast plate is balanced, protein-forward, and perfect when you’re craving something hearty without going sweet. It also works beautifully for brunch or breakfast-for-dinner.