Grilled Steak And Eggs Recipes

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GRILLED STEAK AND EGGS ARGENTINEAN STYLE



Grilled Steak and Eggs Argentinean Style image

Provided by Bobby Flay

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

2 cups packed fresh parsley leaves
1 tablespoon fresh oregano leaves
1 cup cilantro leaves
4 cloves garlic
1 teaspoon smoked Spanish paprika
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 (8-ounce) filet mignon
1/2 pound chorizo sausage
1/2 pound hot Italian sausage links
Oil, for brushing
Salt and freshly ground black pepper
Butter
8 large eggs
Salt and freshly ground black pepper
Garlic Toast, for serving, recipe follows
8 (1/4-inch thick) slices country bread
2 garlic cloves, cut in 1/2
Extra-virgin olive oil

Steps:

  • For the chimichurri:
  • Combine the parsley, oregano, cilantro and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, oil and salt and pepper, to taste, and process until smooth. Scrape into a bowl and let sit at room temperature for 30 minutes before serving.
  • The sauce can be made 8 hours in advance tightly covered and refrigerated. Bring to room temperature before serving.
  • For the steak and sausages:
  • Heat the grill to high. Brush the steak and sausages with oil and season with salt and pepper, to taste. Grill the steak until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 4 minutes per side. Grill the sausages until golden brown on both sides and just cooked though, about 15 minutes. Remove the steak and sausages from the grill to a cutting board and let rest for 10 minutes. Slice and reserve.
  • For the eggs:
  • Heat a large cast iron pan on top of the grill. Once the pan is hot add the butter and eggs and either fry or scramble. Remove the eggs to a serving platter and top with the chimichurri and sliced sausages. Arrange the steak around the eggs and serve with Garlic Toast.
  • For the garlic toast:
  • Heat the grill to high. Toast bread on both sides until lightly golden brown, about 20 seconds per side. Remove from grill, rub with the cut side of garlic and drizzle with olive oil.

STEAK AND EGGS



Steak and Eggs image

Manliest breakfast around.

Provided by Brian Genest

Categories     Breakfast Eggs

Time 45m

Yield 2

Number Of Ingredients 6

2 (5 ounce) filet mignon
1 tablespoon steak seasoning
1 teaspoon salt
2 slices thick-cut bacon
2 tablespoons clarified butter, divided
2 large eggs

Steps:

  • Rub steaks with steak seasoning and salt. Wrap a slice of bacon around each steak and let come to room temperature, about 20 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Melt 1 tablespoon butter in a cast iron skillet over medium heat. Add steaks and sear for 1 minute per side.
  • Transfer the skillet to the preheated oven and bake to medium-rare or medium, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
  • Remove from the oven and transfer steaks to a plate. Tent with foil to let the juices set while you cook the eggs.
  • Wipe the excess grease from the skillet, add the remaining 1 tablespoon butter, and place over medium heat. Gently crack eggs into the skillet, being careful not to break the yolks as you're preparing these sunny-side up.
  • Drop 1 tablespoon water into the skillet to make a rush of steam and cover immediately so the steam can help cook the eggs without letting the bottoms burn. Cook until the whites are cooked through but the yolks are still runny, 1 to 2 minutes.
  • Remove from the pan and serve with the steaks.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 2 g, Cholesterol 340.5 mg, Fat 32.7 g, Fiber 0.2 g, Protein 50.2 g, SaturatedFat 15 g, Sodium 2900.8 mg, Sugar 0.4 g

GRILLED CHEESE AND SCRAMBLED EGG SANDWICH



Grilled Cheese and Scrambled Egg Sandwich image

Ordinary grilled cheese spiced up with scrambled egg and different cheeses inside!

Provided by Sammah

Categories     Breakfast Sandwiches

Time 20m

Yield 1

Number Of Ingredients 10

1 large egg
2 tablespoons milk
½ teaspoon salt
½ teaspoon onion powder
½ teaspoon garlic-pepper seasoning
⅓ cup Cheddar-Jack cheese
cooking spray
2 teaspoons butter, softened
2 slices bread
⅓ cup shredded mozzarella cheese, or more to taste

Steps:

  • Whisk egg, milk, salt, onion powder, and garlic-pepper seasoning together in a bowl until well combined and pale yellow in color. Dump in Cheddar-Jack cheese and stir until thick.
  • Spray a skillet with cooking spray and set over medium-low heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Remove to a plate.
  • Lightly butter one side of each bread slice.
  • Spray the skillet again with cooking spray. Put one slice of bread, buttered-side down, in the pan. Top with 1/2 of the mozzarella cheese, the egg mixture, the remaining mozzarella, and the remaining bread, buttered-side up. Cook until bread is toasted and browned, 1 to 2 minutes. Flip and cook until the other side is browned and the cheese is melted, another 1 to 2 minutes.
  • Transfer to a plate and let cool for a minute before serving.

Nutrition Facts : Calories 525.3 calories, Carbohydrate 30.6 g, Cholesterol 267.4 mg, Fat 32 g, Fiber 1.3 g, Protein 28.5 g, SaturatedFat 19.2 g, Sodium 2334.1 mg, Sugar 4.9 g

STEAK AND EGGS



Steak and Eggs image

Order up! Make this diner classic at home with our recipe for steak and eggs. An assertive scallion relish provides the unifying sauce on this plate-it goes with everything.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Time 30m

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 large scallions, thinly sliced (about 1/2 cup)
1/3 cup packed fresh parsley leaves, finely chopped
2 tablespoons red wine vinegar
1 teaspoon aleppo pepper, or large pinch red pepper flakes
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 1/2 pounds Flank steak, cut into 4 equal size pieces
4 large eggs
Toast or roasted potatoes, for serving
Hot sauce, for serving

Steps:

  • For the Scallion Relish: In a small bowl, combine the oil, scallions, parsley, vinegar, pepper, and garlic. Season with salt and pepper. Cover and refrigerate until ready to serve.
  • For the Steak and Eggs: Heat a large cast iron skillet over medium-high and pour in 1 tablespoon of the oil. Add the steak and cook until golden on both sides and center reaches 125°F for medium-rare, about 5 minutes per side. Transfer steak to a cutting board and remove skillet from heat.
  • Drain excess fat from skillet and wipe clean. Place skillet over medium heat and pour in the remaining 2 tablespoons of oil. Crack the eggs into the skillet, season with salt and pepper, and cook until whites are just set, and yolks are still runny, about 5 minutes; transfer to plates.
  • Thinly slice the steak and arrange on plates with eggs. Dollop with scallion relish and hot sauce and serve with toast or roasted potatoes.

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