A Hearty Breakfast Starts The Day Right

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steaki and eggsThe morning of a late holiday lunch, I love preparing steak and potatoes for breakfast. There is nothing quite like steak and potatoes to keep you full for hours. If you want to go one step further whip up some scrambled eggs and toss them in there with a dollop of ketchup.

Grilled Steak and Crispy Potatoes Bits (to keep you full for hours)
Makes 4 servings

For my favorite steak marinade:
¼ cup soy sauce
¼ cup olive oil
2 cloves garlic, finely minced
2 tablespoons Worcestershire sauce
¼ cup honey
Freshly ground black pepper

For the steak:
Steak marinade recipe
1½ pound of steak such as
flank or skirt steak
1 tablespoon olive oil
(for the grill)
Parsley for garnish
Salt to taste

For the Crispy Potato Bits
4 large Yukon Gold potatoes,
rinsed and chopped into
¼-inch cubes (about 3 cups)
2 tablespoons olive oil
(for the potatoes)
Salt to taste

Mix the marinade ingredients together and place the steak and the marinade in a large sealable plastic bag. Seal the bag, pressing out all the air, and massage the sauce into the steak until it is thoroughly coated. Set aside to marinate for at least 2 hours in the refrigerator.
When you are ready to cook preheat the oven to 400F.
Place the cubed potatoes on a sheet pan and drizzle then with 2 tablespoons of olive oil. Toss the potatoes as best you can until they are well-coated. When the oven is hot, place the sheet pan into the oven to bake for 30 minutes, turning them with a metal spatula occasionally so they bake evenly. Season with salt to taste.
When the potatoes have 10 minutes left to cook, prepare the steak. Wipe down the grill grate with the olive oil then heat it to medium flame. When the grill is hot, remove the steak from the marinade and place over the center of the heat and let it sear. Don’t move the steak—let it create a flavorful crust—for 3 minutes per side for medium-rare. So the total cooking time is about 6 minutes. When the steak reaches your desired doneness, remove it from the heat and let it rest for a few minutes before slicing it very thin against the grain. Season.
To assemble the dish, evenly divide up the steak and potatoes among four plates. Toss everything together on the plate and sprinkle it with the parsley. Wipe the plate of any smudges with a clean cloth and serve.

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