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Start your day the robust way by serving steak for breakfast

By Wolfgang Puck, Tribune Content Agency on

2 tablespoons chopped fresh herbs such as chives, parsley, and tarragon, plus a few sprigs for garnish

2 tablespoons red wine vinegar

1/4 cup (60 mL) plus 1 teaspoon extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 medium potato, about 5 ounces (155 g), peeled and cut into 1/2-inch (12-mm) cubes

1 12-ounce (750-g) New York steak, trimmed of excess fat

6 large eggs

 

3 tablespoons unsalted butter

First, prepare the relish: In a small nonreactive mixing bowl, combine 1/4 of the minced onion, 1/4 of the diced red pepper, all the chopped herbs, the vinegar, and 2 tablespoons of the olive oil. Season to taste with salt and pepper and set aside.

In a nonstick pan, heat 1 tablespoon of the oil over medium heat. Add the potato cubes and saute, stirring occasionally, until deep golden brown and tender, 10 to 12 minutes. Set aside and keep warm.

In a small skillet, heat 1 tablespoon of the oil over medium-high heat. Add the remaining onion and bell pepper and saute, stirring frequently, until the pepper is tender but still crisp, 4 to 5 minutes. Set aside and keep warm.

Season the steak on both sides with salt and pepper, and brush with the remaining 1 teaspoon of oil. Heat a saute pan over high heat, then add the steak and cook until done to your liking, 3 to 4 minutes per side for medium-rare. When the steak is done, transfer to a platter and cover with foil to rest until slicing.

Meanwhile, in a medium bowl, whisk the eggs with a little salt and pepper. Stir in the cooked onion, peppers and potatoes. Over moderate heat, melt the butter in a 10-inch (25-cm) skillet. Pour in the potato-egg mixture and cook, stirring frequently, until scrambled to your liking, preferably still somewhat moist. Adjust the seasonings to taste with more salt and pepper.

To serve, use a sharp knife to slice the steak across the grain into thin slices. Fan the slices around the edge of a warmed platter or warmed serving plates. Spoon the scrambled eggs in the center and garnish them with herb sprigs. Spoon the relish over the meat. Serve immediately.


(c) 2020 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

 

 

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