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Steak and eggs is the quintessential manly breakfast, and this recipe kicks it up a notch with a charred steak and grilled home fries.
For the steak
- 1/4 Cup Dijon mustard
- 1/4 Cup Worcestershire sauce
- 1/2 Cup canola oil
- 1 Tablespoon minced garlic
- 1 Tablespoon thyme, stems and leaves
- 4 Pounds skirt steak
- Salt and pepper, to taste
- Canola oil, as needed
For the home fries and eggs
- 5 Pounds Idaho baking potatoes
- 1 Tablespoon thyme leaves
- 1 Tablespoon rosemary
- 20 eggs
- Salt and pepper, to taste
- Canola oil, as needed
- Butter, as needed
- Chopped chives, for garnish
- Bernaise sauce, for garnish (optional)
Grilled Breakfast Burrito &ndash Steak
Steak & Eggs just seem to make sense to me in the AM. This recipe includes a delicious creamy Jalapeno sauce and a whole bunch of other stuff too. Depending on how much of this you want to do yourself or buy premade will determine the length of time you'll be in the kitchen.
Prep Time: 1 0 mins
Cook Time: 10 mins
Total Time: 2 0 mins
Recipe Type: Breakfast
- 1 60 Calorie Premium White Wrap - 60 Calories
- ½ Large Egg Scrambled - 37 Calories
- 3oz [84g] Sliced Top Round Steak - 135 Calories
- 1 Tbsp [15ml] Queso Blanco Dip - 22 Calories
- 1 Tbsp [15g] Shredded Cheddar Cheese - 28 Calories
- 1 Tsp [5ml] Creamy Jalapeno Sauce - 18 Calories
- ⅛ Cup [30g] Home Fried Potatoes - 41 Calories
- Fajita Seasoning Packet
Creamy Jalapeno Sauce:
- 2 Jalapeno Diced, more if you like it spicy
- 1 Dry Ranch Mix
- 3 Garlic Cloves Chopped
- ⅓ Cup Buttermilk
- ⅓ Cup Mayonnaise
- Green Chili's
- 2 Large Russet Potatoes
- 1 Cup Flour
- Garlic Powder, Cumin, Cayenne, Paprika, Salt, Pepper
- The sauce is simple. Take the ingredients above, combine in a food processor or blender and blend until blended. Taste it, you'll like it! I refrigerated mine after to keep it not in the danger zone while I cook everything else.
- I made my own home fries which is optional. I basically cut 2 Large Russet Potatoes small diced, rinsed them in ice cold water to remove excess starch and to keep them crispy.
- Drain, dry and toss in flour mixture. Ingredients for flour mixture listed above.
- Once fully coated it deep fried them at 365°F [185°C] for about 5-7 minutes or until golden brown. Once finished season generously with more salt & pepper.
- Sear 1lb[454g] of Top Round Steak for 1 minute per side on high heat. Mine was thin cut. I would add a minute per side for thick cut.
- Immediately take out of pan and slice in thin strips against the grain. It should be rare to medium rare. We will be tossing this back into the pan so if you don't like medium rare that will be fine considering this will be cook all the way through.
- Once back in the pan, add the fajita seasoning packet and water, bring to a boil and drop to a simmer and let it rest for 10 minutes.
- Scramble up some eggs. A lot of people use butter, milk and/or cream. I suggest seasoning with salt & pepper while cooking.
- Layout your Tortilla Wrap and layer on 1 Tbsp of Queso Blanco Dip, ⅛ Cup of Home Fries, 3oz Sliced Steak, 1 Tsp Creamy Jalapeno Sauce, about ¼ Cup Scrambled Eggs and 1 Tbsp Shredded Cheddar Cheese.
- Carefully wrap up your burrito and place in an oiled pan at 325°F[163°C] and grill each side until golden brown. Approximately 1-2 minutes per side.
Serving Size: 1 Calories: 342 Fat: 18g Saturated Fat: 6g Trans Fat: 0g Carbohydrates: 20g Sugar: 1g Sodium: 431mg Fiber: 8g Protein: 29g Cholesterol: 150mg
Add the potatoes to a large bowl along with 1 tablespoon of the butter and a pinch of salt. Cover with plastic wrap and set in the microwave for 6 minutes. Shake the bowl halfway through, being careful because the bowl with be hot. Before removing the bowl from the microwave, puncture the plastic wrap with a knife, and let the steam escape. After a few seconds, carefully remove the potatoes.
Melt 2 tablespoon of the butter in a nonstick skillet set over medium heat. When melted, add the potatoes. Pack them down with a spatula, until as many as possible are in a single layer. Cook for 5 to 7 minutes, or until browned. Flip, pack down again, and cook for another 5 to 7 minutes. Then reduce heat to medium low, and stir the potatoes every minute or so, until beautifully golden brown and crispy. Season to taste with salt and pepper. Remove and set aside.
Pour the canola oil into a large skillet set over medium-high heat. Season the steak with salt and pepper to taste. Add the hanger steak. Brown on both sides, and cook for about 6 minutes total for medium rare. Remove the steak, and let set for five minutes.
Add the rest of the butter to the nonstick skillet set over medium heat. When melted, carefully slide in the eggs. Cover the skillet and turn the heat to medium-low. Cook until the egg whites have set.
Add some of the hash browns to a plate. Sprinkle on some smoked paprika. Top the potatoes with the egg. Serve the steak along the side. Add more paprika to taste and season with salt and pepper to taste.
Grilled Steak ‘Fries’
I have a real weakness for great Fries but hate the mess and all the fat – so I make Grilled Steak Fries, they’re wonderfully satisfying with just a fraction of the fat and cleanup!
|Sizzling right off the grill, these fries are fluffy, satisfying and much less trouble (and fat) than frying.|
To make suppertime fast, easy and healthy, I like to keep par-cooked veggies on hand. This assures I’ll have veggies at every meal, and helps keep my veggie drawer fresh! For most veggies I recommend my Veggies For The Week Recipe.
When it comes to potatoes the best method comes from the recipe for Roesti (the Swiss National dish, think gourmet hash browns) where the potatoes are boiled until just done (not quite as soft as for mashed potatoes) and chilled. The next day they can be grated for Roesti or hash browns, chopped for tasty home fries, sliced and sautéed or cut for French Fries and finished on the grill or in the pan.
|Great on the grill, in a grill pan or sautéed in a heavy skillet, and low in fat!|
Boil the potatoes whole and skin on, once tender shock chill with ice water to stop the cooking and refrigerate overnight. Take care not to overcook or they get too soft and crumble easily (if overcooked you can simply turn into mashed potatoes while hot or chill, grate and make into croquettes by adding cream, flour, egg yolk and seasonings, shape into patties, dip in beaten egg whites and breadcrumb and pan fry.)
|Make plenty, nobody can eat just one!|
|The Ultimate Ketchup.|
The Perfect Sauce
I used to make a ‘kicked-up’ ketchup but once I discovered Carly’s Gold Gourmet Ketchup (local, pictured at right) that abruptly stopped! If you like ketchup and spicy foods, it’s a must try! A great product from a very small local company and available at Tony’s!
Grilled Steak ‘Fries’ Recipe
4 Russet Potatoes
Olive oil blend, canola, peanut or coconut oil
Tony’s Seasoning Blend or salt and pepper
– (I suggest Tony’s Harissa, Cajun or Roast Poultry and Pork Seasonings)
Carly’s Gold Gourmet Ketchup, or ketchup
Boil potatoes in a covered pan with medium heat until tender, they should release from a fork or knife easily – about 30-40 minutes depending on the potatoes. Don’t test the potatoes too early or often, poking holes lets water in and can make the potato fall apart.
Chill potatoes completely. Preheat a medium high grill, grill pan or skillet and brush cooking grates clean. Heavy cast iron grills brown the best.
Leave the skin on and cut each potato into 6 wedges, brush or mist all sides with oil and sprinkle with seasonings. Grill over direct heat to brown well – turn and repeat on three sides. Serve with grilled meats or fish and Carly’s Gold Gourmet Ketchup.
Chapter 3: Casual Entertaining
Steamed Chinese Dumplings
Homemade Cheese Straws
The Best Fresh Margaritas
Tomato and Mozzarella Tart
Korean Fried Chicken Wings
Batter Fried Chicken
Honey Fried Chicken
Za&rsquoatar Butterflied Chicken
Paella on the Grill
The Best Sangria
Spanish Grilled Octopus Salad with Orange and Bell Pepper
Greek Grilled Octopus Salad with Celery and Fennel
Cod Baked in Foil with Leeks and Carrots
Grilled Shrimp Skewers with Lemon-Garlic Sauce
Grilled Rack of Lamb
Grilled Lamb Kofte
Grilled Citrus-Marinated Pork Cutlets Mexican Street Corn
Wheat Berry Salad with Blueberries and Goat Cheese
Tomato and Burrata Salad with Pangrattato and Basil
Fusilli Salad with Salami, Provolone, and Sun-Dried Tomato Vinaigrette
Mushroom and Leek Galette
Indian-Style Vegetable Curry with Potatoes and Cauliflower
Indian-Style Onion Relish
New Mexican Pork Stew
Weeknight Tagliatelle with Bolognese Sauce
Catalan-Style Beef Stew
Perfect Latin Flan
Dark Chocolate Cupcakes with Vanilla Frosting
Texas-Style Blueberry Cobbler
Summer Berry Pie
Simple Way to Prepare Award-winning Steak and eggs with a side of home fries
Steak and eggs with a side of home fries. The Same Golden, Crispy Fries You've Always Loved. Find In a Store Near You Today! Rub the steak with the cut sides of the garlic.
I just can't look at leftovers that look like they did the day I ate them the first time lol we had steak and baked potatoes last night so today it's steak and eggs. One of our favorite things to eat after a. After my eggs are out of the skillet, crank the heat to high and add a little olive oil if necessary.
Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, steak and eggs with a side of home fries. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
The Same Golden, Crispy Fries You've Always Loved. Find In a Store Near You Today! Rub the steak with the cut sides of the garlic.
Steak and eggs with a side of home fries is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Steak and eggs with a side of home fries is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook steak and eggs with a side of home fries using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Steak and eggs with a side of home fries:
These steak home fries, topped with sunny-side up eggs, and drizzled with a lemon garlic sauce is a hearty breakfast to start the day. It is also perfect as breakfast for dinner, and it's all baked in sheet pans. Fry the eggs in batches and place on a parchment paper-lined baking sheet until ready to serve. Slice the steak against the grain.
Steps to make Steak and eggs with a side of home fries:
- Slice your cold, cooked steak to desired thickness. I prefer thin. Otherwise cook your steak to desired doneness, rest it..
- I make my eggs before the steak because the steak literally takes seconds if it’s leftover and cold. We like our eggs over medium..
- After my eggs are out of the skillet, crank the heat to high and add a little olive oil if necessary. When screaming hot, lay steak in single layer in hot skillet and let cook without moving for just about 15-20 seconds. Stir around to warm entire pan and remove from heat. Load your plate and have a grub fest..
With home fries and delicious fried eggs. With home fries and delicious fried eggs. Steak and eggs with a side of home fries. Steak and Eggs Recipe For One – a juicy steak served over roasted butternut squash and topped with a fried egg. An easy recipe perfect for anyone Soft inside with a slightly charred outside, sweetly caramelized and out-of-this-world delicious.
So that’s going to wrap this up for this special food steak and eggs with a side of home fries recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
Bistec a Caballo con Papas de Casa
Miami is a town that takes their brunching business serious. I chalk it up to the fact that we can eat outside 365 days a year. I think also think notoriously, a portion of Miamians are in search of hangover food on Sunday and perhaps looking for a mimosa to get back on the party track. Of course, this is not me, I just have a great time making these observations. Haha! I do, however, admit to looking forward to brunch on Sundays and lately, my go-to order consists of steak and eggs. I recently invited my best friend over for brunch and decided to serve Bistec a Caballo, the Cuban version of Steak and Eggs. I decided to add some home fries on the side which is what Cuban restaurants usually offer as a side dish for breakfast.
Cuban Style Steak and Eggs
My favorite cut of steak with brunch is probably a churrasco or flank steak but for this dish, I drew inspiration from my early memories as a kid eating breakfast at “Rancho Luna”, a restaurant my mom and her best friend used to take me to on the weekends. I remember reading “Bistec a Caballo” on the menu and thinking who eats that much food for breakfast? It sounded very large to me as a kid. The name suggested to me that some kind of hungry cowboy or ranch hand ate this kind of meal. This traditional breakfast is a thinly sliced sirloin steak made with sauteed onions marinated in lime and garlic. The eggs are on the side and you’re served home fries or “papas de la casa”. You’re also served Cafe con Leche on the side which hot milk with Cuban coffee and a basket of buttery Cuban toast on the side to dip in your coffee as you wait for your breakfast to get to the table.
Bistec de Palomilla (Cuban Style Steak)
To make this dish, ask your butcher or local market for a pound of thinly sliced sirloin steaks. These steaks tend to get a bit hard because of how thin they are and the type of cut so I usually tenderize them with a meat tenderizer mallet. I season the steak with salt and pepper and rub some minced garlic on each side. Some people like to marinate these steaks overnight with lemon or sour orange. I find that marinating the steak for an hour works out just fine. I prepare the steaks and marinade first and then begin my prep and cook the rest of the dish.
Papas de Casa (Home Fries)
I admit, its hard to pick french fries over home fries but when done right, these are delicious and full of flavor. Be careful not to overcook them to avoid them from getting too soft and falling apart. You want them to be fork tender but still have a crispy texture on the outside.
These home fries are made in a skillet over medium heat cooked covered but stirring every few minutes to make sure all sides are cooking evenly. When the potatoes are just about fork tender and most of the sides are golden, add in the diced red pepper and onion. If you happen to have a green pepper on hand, that would work too.
Brunch or Dinner
I made this dish to host brunch at my home but this meal can easily serve as a dinner. To make it more balanced, pair it with a simple salad. I eat salads but I don’t love them. My sneaky way to eat more leafy greens is to use them as a bed for the protein. In this case, it works out perfectly because the onions are cooked in the marinade and the juices drip down to the greens working as a great dressing and punch of flavor. There are so many variations you could do of this dish. Make sure to share your thoughts and variations in the comments.
Grilled Steak, Eggs, and Home Fries - Recipes
Breakfast, breakfast, breakfast I can’t wait to have breakfast. Looking forward to sunny side up eggs today with toast. Lets see where the bread is to get this started. Hmm, where is the bread? Is in the basket? No not there. Is it on the counter? No not there. Honey have you seen the bread? MY GOD! I have no bread. No worries. Simple solutions can be simply delicious.
Instead of using bread or toast to help soak up the wonderful yolk of the egg I will make some home fries that will serve the same purpose.
- 2 Medium Potatoes shredded with a Grater
- 1 Red Onion Sliced in 1/8 inch strips
- 1/2 Cup of Diced Ham
- 2 Tsp Salt
- 1 Tsp Pepper
- 1 Tbl og Granulated Garlic
- 1/2 Tbl of Lovage
- 2 Tbl of Olive oil
- 1 Tbl Butter
Place your olive oil in a medium-sized pan and heat on medium high. Place your shredded potatoes and sliced onions to the pan with all your seasonings and mix. Stir together and then cover. Every couple of minutes remove the lid and stir scraping the bottom so as to not to burn the potatoes. I like mine a bit crispy so I will not add any additional oil, but you can if you prefer them a bit softer.
When the potatoes are cooked through I will add the butter to another pan and cook my eggs sunny side up. When finished place them on top of your home fries. Here is where I like to break the yolks and let it ooze over the top and creep into the bottom of the home fries. The perfect solution if you still want Sunny Side Up, Poached, or Easy Over eggs but you have no bread.
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Gourmet Steak and Eggs Skillet
A perfect and elegant breakfast or brunch idea that amps up the classic steak and eggs. Runny poached eggs served with filet mignon is how brunch is done in our house. Sometimes:)
It is no secret that our family LOVES breakfast. Our only issue is that we are not morning people. None of us. So breakfast tends to be a problem.
I think having early breakfasts are totally overrated. I like to enjoy the entire process of breakfast. Cooking and eating it. And on a typical Sunday, when the munchkin wakes me up before 8am and my brain is not yet prepared to operate, I cannot enjoy this delicate process. I cannot shovel food in my mouth and call it breakfast. Frankly, neither can the hungry munchkin and let me tell you… she’s an eater. And the hubs is typically still asleep. So it’s quiet couch time for the two of us gals.
Sundays mornings are for pinning and Facebooking and watching Frozen for the umpteenth time that week. Munchkin sits next to me typically in her onesie pj’s sipping a bottle of milk absentmindedly. Somehow I manage to conjure up enough strength to brew myself a double shot cappuccino and lay back next to the munchkin while looking for breakfast ideas on Pinterest or scanning through my Gourmet magazine.
Last weekend, the munchkin gave me a run for my money. She woke me up at 6am with a huge grin on her face and a wet spot on her pj’s. When she laid eyes on me, she clapped gleefully and reached up for me saying, “ Mommy, mommy, MOMMIE!” The last mommie was a growl…munchkins sometimes channels her inner tiger and growls out her words. This is both terrifying and hilarious.
I changed her diaper with one eye open and the other still shut with sleep and we both made our way downstairs to take our places on the comfy, oversized couch. I met her demands of milk and Elsa and we both sat quietly enjoying our respective agendas.
I was mindlessly leafing through one of my many food magazines when I saw a glorious breakfast editorial. It had all savory foods, a cornucopia of farm fresh eggs, homemade smoked bacon, crispy home fries, buttery hash browns, creamy grits and t-bone steaks. It was all set on gorgeous, dark distressed wood and in between the plates were stems of rosemary and thyme. I stared at this and studied each detail.
Completely distracted by this glorious food porn, I did not notice that the munchkin had made her way into the kitchen and had opened the fridge. She was carrying a plate of Filet Mignons that were marinating in the fridge for dinner. I’m not always this fancy, I just happened to have some leftover from a private party I catered.
Apparently the munchkin wanted steak for breakfast. And steak she shall have.
I was after all inspired by this spread so I leapt to my feet and started channeling my inner southern girl. To me steak and eggs was so incredibly southern plus I had just purchased a cast iron skillet that I was itching to try out. This whole Southern scene all reminded me of my very special trip to New Orleans, and I found myself craving some grits.
“Mama is going to make you some comfort food munchkin!” Munchkin looked at me unimpressed with my statement and went to sit back on the couch. Figures.
My steaks had been marinating since the night before in a simple mixture of Merlot and rosemary. For me, the earthiness of rosemary and the creaminess of eggs pairs up incredibly well.
I dried my steaks a bit with some paper towels to absorb the extra liquid from the marinade. (A dry steak equals a perfect sear) I then placed a tablespoon of coconut oil into my cast iron pan, turned on the exhaust fan, opened up the windows and turned the flame onto high. It was my first time using it so I was worried the sucker would smoke the house up.
The rest came together like a dream. Instead of grits, I gourmeted things up a bit with an overly creamy polenta. I make my polenta with milk instead of water to make it even creamier. And I added a special ingredient this time to give it a different flavor component and even more creaminess: whipped cream cheese.
I finished things off with a beautiful gently poached egg and a few sprinkles of fresh rosemary.
Pssst… I have the ULTIMATE Poached egg tutorial right here!
And wouldn’t you know it, I looked at the clock and it was 10am, the perfect time for a breakfast this fabulous.