Grilled Tuscan Steak With Fried Egg And Goat Cheese Recipes

FRIED GOAT CHEESE

Steps:

• In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.

GRILLED TUSCAN STEAK WITH FRIED EGG AND GOAT CHEESE

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbs de Provence. Drizzle with 2 tablespoons of the olive oil. Grill for about 6 to 8 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest.
• Meanwhile, in a medium skillet, heat the remaining olive oil over medium-high heat. Crack the eggs directly into the pan, seasoning quickly with salt and pepper. Cook until egg whites are set, about 2 to 3 minutes.
• To serve: Place the steaks on 4 serving plates. Carefully place the eggs on top of each steak. Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve.

GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE

Steps:

• In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
• Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
• * To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.

GRILLED STEAK SANDWICHES WITH GOAT CHEESE AND ARUGULA

Steps:

• Heat grill to high; lightly oil grates. Season steaks with salt and pepper; grill 4 to 5 minutes per side for medium-rare. Transfer to a plate; let rest 10 minutes.
• Meanwhile, grill onion until tender and charred, 4 to 5 minutes per side. Transfer to a plate; separate into rings. (To store, refrigerate steaks and onion, up to 1 day.)
• Assemble sandwiches: Thinly slice steaks against the grain. Dividing evenly, spread top halves of bread with cheese, and bottom halves with mustard. Pile steak, onion, and arugula on bottom halves; close sandwiches. Cut each sandwich into quarters, and serve.