Steak and Eggs

We had a couple of steaks leftover from dinner one night so I made Steak and Eggs for lunch the next day.  It's a really wonderful combination that makes a very hearty meal.  Here's how I made it. 

First you'll need to grab your leftover steak from the fridge.  We're going to use both the steak and any drippings that have accumulated in the storage container so be sure to save them.

Slice a couple of small to medium sized onions into 1/4-inch rings.  Saute them with a pat of butter and a sprinkling of salt over medium-low heat for a few minutes.  

When the onions are translucent and start to caramelize, turn the heat all the way down to low and cover the pan.   Cook covered, stirring occasionally, for 20-30 minutes until the onions are a lovely golden brown color. 

Stir in the steak drippings from the storage container.  If you don't have enough drippings, add a splash of water.

Mmmmmmm.

Now slice that leftover steak into thin strips.

Add the steak to the onions.  Stir it all together and continue cooking until the steaks strips are heated through.  Remove from heat and reserve until needed.

Time to scramble some eggs.  When I have a lot of eggs to scramble, I like to beat them in a jar.  Less sloshing and spillage than when I use a bowl.  

Okay, heat a little butter and olive oil in a nonstick skillet. Incidentally, Swiss Diamond is hands down my favorite nonstick cookware for making eggs.  And I've tried all the high end brands.  

I'm jazzing my scrambled eggs up with a little cheese and chives.  If I had mushrooms or bell peppers, I would have tossed them in too.  Don't forget to season with salt and pepper. 

How do you like your scrambled eggs?  One of my kids likes them wet and creamy; another likes them bone dry.  The hubs and I like them somewhere in the middle. 

Take note of how well the eggs release from that Swiss Diamond pan - it's the most used nonstick pan in my kitchen.  We've used it 5 or 6 days a week for more than 2 years and it's awesome.  I use it, my husband uses it, my teenagers use it, and it performs perfectly every single time.  Love, love, love this pan.  My only regert is that I didn't purchase a bigger one.     

Oh, back to lunch.  Divvy the eggs up onto serving plates and top with the steak and onion mixture.  Prepare for the family to devour every bite.  Enjoy! 

Items used to make this recipe:

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• Victorinox chef’s knife with Granton edge https://amzn.to/3HaJzKA

• Swiss Diamond skillet https://amzn.to/3NttN1r

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Steak and Eggs

makes 2 servings

Printable Recipe

Ingredients

• 1 leftover NY strip steak, sliced thin

• 2 medium onions, sliced 1/4-inch thick

• 1 tablespoon butter

• 5 large eggs

• kosher salt and ground black pepper to taste

• 1/4 cup shredded cheddar cheese

• chopped chives or scallions

Directions 

1. Saute sliced onions in a tablespoon of butter with a sprinkling of salt over medium-low heat for a few minutes until they start to caramelize.

2. Cover with lid and lower heat; continue cooking for 20-30 minutes, stirring occasionally, until the onions are light golden brown.

3. Add any reserved drippings from the leftover steak.

4. Stir in sliced steak and heat through; remove from heat and set aside.

5. In a clean nonstick skillet, heat a pat of butter and a little olive oil.

6. Scramble the eggs in the skillet; season with salt and pepper.

7. Just before the eggs are done to your liking, stir in the cheddar cheese and chipped chives or scallions.

8. Top eggs with reserved steak and onion mixture.

Lumpy Spuds

I don't know about your family, but we love our mashed potatoes lumpy.  We like to keep the skin on our potatoes too.  Have I lost you yet?  Have no fear, if you prefer smooth mashed potatoes with no skins, peel them and mash them until smooth or press the potatoes through a potato ricer. 

Lumpy Spuds

makes 5 pounds

Printable Recipe

Ingredients

• 5 pounds red skinned potatoes, scrubbed and cut into 2-inch pieces

• salted water to cover potatoes

• 8 tablespoons unsalted butter

• 1 1/2 - 2 cups whole milk

• 1 teaspoon granulated onion or onion powder

• kosher salt and ground pepper to taste

• 1 tablespoon dried parsley, crushed

• 1 bunch of chives, chopped

Directions

1. Place potatoes in a 6-quart stock pot and add enough salted water to cover the potatoes by an inch or two.

2. Bring to a boil; reduce heat to a gentle simmer and cook the potatoes until tender.

3. Drain potatoes and return to pot.

4. Add butter, milk, granulated onion, salt, pepper, dried parsley, and most of the chives (save some for garnish).

5. Use a potato masher to mash potatoes and the other ingredients together until combined well.

6. Taste and adjust seasoning if needed. Garnish with reserved chives and serve.

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