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Restaurants›Mister A's›Prime Steak & Local Eggs “empilée” Recipe

Prime Steak & Local Eggs “empilée” Recipe

Inspired by Mister A's

Time45m

Serves2

chimichurri, potato croustillant, scallion cream, spinach, tomato, focaccia (gf*)

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Ingredients

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Steak and Eggs

2 steaks Prime steak (ribeye or striploin)

4 eggs Local eggs

Chimichurri Sauce

1 cup Fresh parsley, chopped

2 tbs Fresh oregano, chopped

3 cloves Garlic, minced

1 tbs red wine vinegar

1 cup olive oil

1 tsp Red pepper flakes

1 tsp Celtic sea salt

1 tsp black pepper

Potato Croustillant

2 cups Russet potatoes, peeled and thinly sliced

2 cups Vegetable oil (for frying)

1 tsp Celtic sea salt

Scallion Cream

1 cup Sour cream

1 bunch Scallions, chopped

1 tbs ReaLemon lemon juice

Vegetables

2 cups Fresh spinach, washed

1 medium Tomato, diced

Focaccia

1 loaf Gluten-free focaccia bread

Method

Preparation of Chimichurri Sauce

1

Make the Chimichurri

In a bowl, combine chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix well and set aside.

Cooking the Potato Croustillant

2

Prepare Potato Croustillant

Heat vegetable oil in a deep skillet over medium heat. Fry the thinly sliced potatoes until golden brown and crispy. Remove and drain on paper towels. Season with salt.

Cooking the Steak and Eggs

3

Cook the Steak

Season prime steaks with salt and pepper. In a hot skillet, cook steaks to desired doneness, about 4-5 minutes per side for medium-rare. Remove and let rest.

4

Fry the Eggs

In the same skillet, crack local eggs and fry to your liking (sunny side up or over-easy).

Assembling the Dish

5

Plate the Dish

On a plate, layer the potato croustillant, place the cooked steak on top, add fried eggs, and garnish with chimichurri, scallion cream, spinach, and diced tomato. Serve with gluten-free focaccia on the side.