Grilled Steak, Eggs, and Home Fries

Grilled Steak, Eggs, and Home Fries
Staff Writer
Banger's Austin

Steak and eggs is the quintessential manly breakfast, and this recipe kicks it up a notch with a charred steak and grilled home fries. 

10
Servings
1685
Calories Per Serving
Deliver Ingredients

Ingredients

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)

Directions

For the steak

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. 

 

For the home fries and eggs

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.

Nutritional Facts

Total Fat
89g
100%
Sugar
143g
100%
Saturated Fat
43g
100%
Cholesterol
202mg
67%
Carbohydrate, by difference
158g
100%
Protein
65g
100%
Vitamin A, RAE
18µg
3%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
42µg
47%
Calcium, Ca
313mg
31%
Choline, total
112mg
26%
Fiber, total dietary
7g
28%
Folate, total
21µg
5%
Iron, Fe
9mg
50%
Magnesium, Mg
47mg
15%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
314mg
45%
Riboflavin
1mg
91%
Selenium, Se
61µg
100%
Sodium, Na
376mg
25%
Water
116g
4%
Zinc, Zn
15mg
100%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.