Restaurants›Belgard Kitchen›Steak + Eggs Recipe

Steak + Eggs Recipe

Inspired by Belgard Kitchen
Time1h 30m
Serves4

grilled top sirloin, tarragon chimichurri, house focaccia, sunny side egg, confit fingerling potatoes, seasonal greens

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Ingredients

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Steak

Chimichurri

Focaccia

Eggs

Potatoes

Greens

Method

Steak

1

Grill the Steak

Preheat the grill to high heat. Rub the steak with olive oil, salt, and pepper. Grill for 4-5 minutes on each side for medium-rare. Let it rest before slicing.

Chimichurri

2

Prepare Chimichurri

In a food processor, combine tarragon, garlic, red wine vinegar, olive oil, salt, and red pepper flakes. Blend until smooth.

Focaccia

3

Make Focaccia

In a bowl, mix warm water and yeast. Let it sit for 5 minutes. Add flour, salt, and 1/4 cup olive oil. Knead for 10 minutes, then let rise for 1 hour. Preheat oven to 425°F (220°C) and bake for 20-25 minutes.

Eggs

4

Cook the Eggs

In a non-stick skillet, melt butter over medium heat. Crack the eggs into the skillet and cook until whites are set but yolks are still runny, about 3-4 minutes.

Potatoes

5

Roast the Potatoes

Preheat the oven to 400°F (200°C). Toss fingerling potatoes with olive oil, salt, and rosemary. Roast for 25-30 minutes until crispy.

Greens

6

Prepare Greens

In a bowl, toss seasonal greens with olive oil and lemon juice. Serve fresh.