Grilled Steak, Eggs, And Home Fries
Grilled Steak, Eggs, And Home Fries
Steak and eggs is the quintessential manly breakfast, and this recipe kicks it up a notch with a charred steak and grilled home fries.
Servings
10
servings
Ingredients
- 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 pound skirt steak
- salt and pepper, to taste
- canola oil, as needed
- 5 pound 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)
Directions
- Whisk all of the ingredients together in a large bowl and season with salt and pepper to taste. Remove the silver skin from the back of the steak and add the steak to the marinade. Combine the marinade and the steak in a resealable plastic bag. Let marinate for at least 1 hour, preferably over night.
- Preheat the grill to medium high. Oil the steak a bit and grease the grates of the grill. Cook the steak over medium heat until medium-rare, about 5 minutes per side.
- Par boil the potatoes until 2/3 of the way cooked, about 8 minutes. Cool the potatoes in an ice bath, and once cool cut into 6-8 wedges. Add the fries to a large mixing bowl and coat with 1-2 tablespoons of oil. Season the fries with the herbs and salt and pepper, to taste.
- Preheat the grill to medium-high. Grill the fries until cooked all the way through and slighty charred, about 3 minutes per side. While the fries are cooking, put a cast iron on the grill and heat 3 tablespoons of butter over medium-high. Fry the eggs in batches and place on a parchment paper-lined baking sheet until ready to serve.
- Slice the steak against the grain. Divide the fries and slices of steak amongst 10 plates, and add the eggs on top. Garnish with chopped chives and bernaise sauce, if using.