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"Basically, I'm making a BLD, what I call something you could serve for brunch, lunch or dinner," says Rach. The entire meal—giardiniera-topped minute steaks, scrambled eggs and broiled stuffed tomatoes—is "super easy, super delicious and nutritious." By the way, adds Rach, people often confuse minute steak with cube steak, but they are two different things. "Minute steaks," she says, "are very thin pieces of sirloin that you cook for about a minute on each side." They're really tasty and couldn't be faster or easier to prepare.
For primers on how to cook two other popular types of steak, check out this one on rib-eye and this one on tri-tip.
Season tomatoes and arrange on baking sheet or broiler pan. Drizzle cavities with half the EVOO. Season with salt and pepper. Pulse-process herbs and garlic in a food processor, fill the cavities of tomatoes with the mixture and top with remaining EVOO. Broil on center rack until brown at edges and tomatoes begin to slump a bit, 6 to 8 minutes.
Heat cast-iron skillet over medium-high heat and spray pan with oil. Season meat with salt, pepper and granulated garlic. Cook steaks until brown, about 1 to 1 ½ minutes on each side, then remove to warm platter.
Whisk up eggs with salt, pepper and hot sauce. Cook in nonstick skillet over medium heat in 1 tablespoon oil and 2 tablespoons butter until desired doneness. Top with chives.
Serve steaks topped with giardiniera relish and a squeeze of lemon, with eggs and tomatoes alongside.