RECIPE

Steak and Eggwiches

“Sliced steaks and deviled egg salad on English muffins or biscuits make a delicious meal for any time of day. Serve with a side of browned diced home fries with onions.” –RR

Ingredients

  • 2 pounds flank steak, at room temperature
  • Canola oil
  • Salt and pepper
  • Granulated onion (about 1/2 teaspoon)
  • Granulated garlic (about 1/2 teaspoon)
  • 10 eggs
  • 2 tablespoons grated onion
  • 1 large clove garlic, pasted
  • About 2-3 tablespoons mayonnaise
  • 1 rounded tablespoon yellow mustard or Dijon mustard
  • 1 rounded tablespoon dill or sweet pickle relish
  • 2 teaspoons Tabasco (depending on how hot you like it)
  • 1 teaspoon Worcestershire sauce, or to taste
  • 6 sandwich English muffins or large buttermilk biscuits, homemade or store-bought, split and toasted
  • Chopped lettuce, finely chopped tomatoes and finely chopped red onions, for topping

Preparation

Rub the room temperature steak with oil and season with salt, pepper, granulated garlic and granulated onion.


Pre-heat a griddle or grill pan over medium-high heat.


In a pot, cover the eggs with water and bring to a rolling boil. Remove from the heat; cover and let stand for 10 minutes. Crack the eggshells and soak in cold water to loosen.


Peel the eggs and place the yolks in a bowl; chop the whites and reserve on cutting board. Mash the yolks with salt, pepper, grated onion, garlic, mayo, mustard, relish, hot sauce and Worcestershire. Taste to adjust the seasoning; stir in the whites.


Grill the steak for 8-10 minutes, turning once. Let rest for a few minutes, then thinly slice on an angle against the grain.


Assemble the sandwiches on toasted muffins or biscuits, starting with chopped lettuce, tomato, red onion and a few slices of steak, then top with the deviled egg salad and set the muffin or biscuit tops in place.

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