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


  • 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


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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