Best Breakfast Steak Recipes

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MC DONALD'S BREAKFAST BAGEL SANDWICH (STEAK)



Mc Donald's Breakfast Bagel Sandwich (Steak) image

Please your guests with a special treat they won't be expecting. The directions seem a bit long but this is actually quite easy to make. You saute onions and Steak Umm, prepare eggs, toast bagels and assemble sandwiches. (Recipe courtesy of http://fooddownunder.com)

Provided by Petite Mommy

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons mayonnaise
1 teaspoon creamy dill mustard
1 white onion, quartered
1 (14 ounce) package Steak-ums, chopped steak (7-steaks)
4 eggs
1 teaspoon butter
salt
ground black pepper
4 plain bagels
8 slices kraft singles process American cheese

Steps:

  • Combine mayonnaise with the dill mustard in a small bowl. Set this aside until you are ready to use it.
  • Heat 1 teaspoon of vegetable oil in a medium skillet over medium heat. Separate the onion slices and saute in the oil until light brown. Remove and set aside.
  • Break up the sandwich steak into the hot pan and cook until brown. Drain off fat. Add the grilled onions to the meat and stir.
  • (Tip: To make the eggs it's best to make one at a time in a small 6 inch skillet.) Beat one egg in a small bowl with a whisk until it is smooth, but not foamy. Add a pinch of salt and pepper to the egg.
  • Heat a small 6 inch skillet over low heat. Add 1/4 teaspoon of butter to the pan. When the butter has melted add the egg to the pan. Swirl the pan so that the egg spreads evenly.
  • As the egg begins to cook, use a spatula to pull in a couple of the edges so that raw egg flows from the top onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the edges of the egg using a spoon or fork. Fold it down about an inch. Fold the opposite end over as well. Then fold the remaining two edges over, creating a small rectangular or square mini-omelette. Flip the little omelette over and turn off the heat.
  • Slice bagels in half and place faces up on a baking sheet. Grill the faces of the bagel halves in your oven set on broil until golden brown. (Tip: You may also use a toaster oven for this step, but be sure to place the sliced bagel halves onto a small baking sheet or on aluminum foil.).
  • When the bagels are toasted, spread about 1/2 tablespoon of the sauce onto the face of the top bagel half. Place a slice of cheese onto the face of each bagel half.
  • Divide the meat into four portions and stack one portion onto the cheese on the bottom bagel half.
  • Place the finished omelette onto the meat on the bottom half of the sandwich. Finish by flipping the top half of the sandwich over onto the bottom. Heat for 15 seconds in microwave if needed to warm.

BREAKFAST STEAK



Breakfast Steak image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 3 servings

Number Of Ingredients 12

3 thin (1/2 inch) rib-eye steaks
2 tablespoons PW Steak Rub, recipe follows
Butter, for frying
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon mustard seeds
1/4 cup sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 teaspoon red pepper flakes

Steps:

  • Season the steaks with the PW Steak Rub.
  • Heat a cast-iron skillet over high heat. Add some butter and let it sizzle and start to brown. Fry the steaks for 1 minute per side. Serve.
  • Heat a skillet over medium heat until hot. Toast the coriander, fennel and mustard seeds until aromatic, 2 to 3 minutes. Grind in a spice grinder until finely ground, then add to a bowl. Add the sugar, garlic powder, onion powder, salt, black pepper and red pepper flakes and mix to combine.

BREAKFAST ESSENTIALS: CHICKEN FRIED STEAK BISCUIT



Breakfast Essentials: Chicken Fried Steak Biscuit image

Now, this is what I call the start to a new day. Fresh homemade biscuits with chicken-fried steak, and country pepper gravy. So yummy. The good news is that the whole breakfast can be whipped up in a single pan. As a matter of fact, the recipe I use to make the buttermilk biscuits uses the same pan to bake them. FYI: You can...

Provided by Andy Anderson !

Categories     Meat Breakfast

Time 25m

Number Of Ingredients 12

PLAN/PURCHASE
1 lb cube steak, tenderized, and cut into 4 equal pieces
1 c buttermilk
1 tsp hot sauce, i prefer frank's
1 1/2 c flour, all-purpose variety
salt, kosher variety, to taste
white pepper, freshly ground, to taste
1 - 2 pinch garlic powder (optional)
1/4 c fresh lard
milk, as needed for the pepper gravy
ADDITIONAL ITEMS
4 freshly made buttermilk biscuits

Steps:

  • 1. PREP/PREPARE
  • 2. Chef's Note: There are a ton of good biscuit recipes out there, and you might have one of your own. This one is mine: https://www.justapinch.com/recipes/bread/biscuits/awesome-cast-iron-buttermilk-biscuits.html?r=7
  • 3. Chef's Note: I like to make my own cube steak by buying some top round or top sirloin, and pounding the heck out of it with a meat tenderizer. You can, however, purchase pre-tenderized cube steak directly from your butcher. But, in my opinion, it's more fun to pound out your own.
  • 4. Gather your Ingredients (mise en place).
  • 5. Add the buttermilk and the hot sauce to a bowl, or pie plate.
  • 6. Add the flour, along with some salt, pepper, and the optional garlic powder, to another plate.
  • 7. Chef's Tip: I don't like a very salty crust, so I'll usually add a pinch or two of salt, and at least a teaspoon of white pepper. And I might even be persuaded to add a pinch of two of cayenne.
  • 8. Add the lard to a skillet (I prefer cast iron), and bring the heat up to 325f (165c).
  • 9. Coat the cube steaks in the flour mixture.
  • 10. Knock off the excess and then dredge in the buttermilk.
  • 11. Add the steak back into the flour, and thoroughly coat.
  • 12. Add the breaded cube steaks to the hot pan.
  • 13. Cook until golden brown, about 2 - 3 minutes per side.
  • 14. Remove from the pan, and allow to drain on paper towels.
  • 15. Chef's Tip: To keep the steaks warm, while you make the gravy, preheat an oven to 200f (95c), and place them in the warm oven until needed.
  • 16. Remove all but two tablespoons of the lard from the pan, and then add two tablespoons of the dredging flour.
  • 17. Whisk over medium heat until the fat and the flour incorporate.
  • 18. Add some milk, a bit at a time, and continue to whisk until you achieve the desired consistency.
  • 19. Season the gravy with some salt and pepper, and reduce the heat to low.
  • 20. PLATE/PRESENT
  • 21. Fork split one of the biscuits and place a chicken-fried steak on top.
  • 22. Chef's Note: I prefer to serve the gravy on the side, but you could always drizzle the gravy over the top, and serve them open faced.
  • 23. Serve while still nice and warm. Enjoy.
  • 24. Keep the faith, and keep cooking.

STEAK, EGG, AND CHEESE BREAKFAST SANDWICH RECIPE BY TASTY



Steak, Egg, And Cheese Breakfast Sandwich Recipe by Tasty image

Here's what you need: rib eye steak, McCormick® Grill Mates Montreal Steak Seasoning, large eggs, water, salt, black pepper, butter, cheddar cheese, biscuits

Provided by Ivan Diaz

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 9

1 lb rib eye steak
2 tablespoons McCormick® Grill Mates Montreal Steak Seasoning
4 large eggs
2 teaspoons water, divided
1 teaspoon salt, divided
1 teaspoon black pepper, divided
4 teaspoons butter, divided
4 slices cheddar cheese
4 biscuits, split in half

Steps:

  • Generously the season steak on both sides with the McCormick Grill Mates Montreal Steak Seasoning . Press the seasoning into the meat.
  • Heat a greased cast-iron skillet over high heat. When hot, add the steak. Sear on both sides, about 3-4 minutes per side, until meat is cooked to desired temperature. Let steak rest for 5-10 minutes, then slice thinly against the grain.
  • While the steak is resting, prepare the eggs. Whisk 1 egg with ½ teaspoon water, ¼ teaspoon salt, and ¼ teaspoon black pepper. (This step will be repeated with each of the 4 eggs).
  • Heat a nonstick skillet over low heat. Melt 1 teaspoon of butter in the pan. Pour in the beaten egg and tilt the pan so the egg coats the pan in an even layer. Place 1 slice of cheese in the center. Use a spatula to fold the sides of the egg over the cheese until you have a square with the cheese covered in the middle. Slide the egg onto a biscuit. Top with a few slices of steak and the top biscuit half.
  • Repeat with the rest of the eggs, biscuits, and steak.
  • Serve immediately.

Nutrition Facts : Calories 500 calories, Carbohydrate 8 grams, Fat 34 grams, Fiber 0 grams, Protein 38 grams, Sugar 2 grams

LEFTOVER STEAK AND POTATO BREAKFAST



Leftover Steak and Potato Breakfast image

I wanted something different for breakfast for the kids and was out of cereal. a look in the fridge and steak and baked potatoes from last nights dinner inspired this recipe. You can stretch this to serve many by adjusting ingredients chopping and slicing to stretch further. Add more or remove something to suit your preferences! Serve with some toast and eggs (scrambled, over easy, poached) and really have a great breakfast! Impress your house guest from dinner to breakfast!

Provided by Spyder-man

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

8 ounces leftover cooked steak, cut into very small pieces
1 baked potato (diced into small bites)
2 green onions, sliced
1 roma tomato, chopped (optional)
5 washed white button mushrooms (chopped, sliced or quartered)
salt
pepper
olive oil

Steps:

  • Heat olive oil in nonstick pan about medium high heat.
  • Add potatoes and stir and cook until just starts to brown a little.
  • Reduce heat to medium add mushrooms and onion.
  • Stir until mushrooms begin to cook.
  • Add steak and continue to cook until mushrooms are done.
  • Add tomatoes and salt and pepper (to taste).
  • Cook until all is heated through.
  • Serve.

SUNNY'S BREAKFAST STEAK AND EGGS WITH CHIMICHURRI



Sunny's Breakfast Steak and Eggs with Chimichurri image

Provided by Sunny Anderson

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon dried Mexican oregano
1/2 teaspoon red chile flakes
8 cloves garlic
2 bunches fresh parsley
Kosher salt and freshly ground black pepper
2 New York strip steaks, 3/4 to 1 inch thick
Kosher salt and freshly ground black pepper
8 large or jumbo eggs
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper

Steps:

  • For the chimichurri: Add the vinegar, olive oil, oregano, red chile flakes, garlic and parsley to a food processor. Season with salt and pepper and pulse gently until just chopped. Add half of the chimichurri to a plastic bag and reserve the rest for serving.
  • For the steaks: Add the steaks to the bag with the chimichurri and make sure they are coated. Seal and rest at room temperature for 2 hours.
  • Bring a grill pan to medium-high heat.
  • Remove the steaks from the bag, making sure to remove as much chimichurri from them as possible. Season the steaks with salt and pepper. Grill on one side for 2 to 3 minutes, then flip and grill until the internal temperature is 125 degrees F for medium rare, 2 to 3 minutes more. Remove to a plate, cover and let rest for 10 minutes.
  • For the eggs: Whisk the eggs with 2 teaspoons water in a large bowl until combined and frothy.
  • Add the butter to a large nonstick pan over low heat and as it melts, tilt the pan to make sure the butter coats the bottom and sides. Pour the eggs into the pan and allow them to sit until a thin layer begins to set on the bottom and sides of the pan, about 30 seconds. Using a whisk, gently scrape the bottom and sides of the pan using a twisting motion to free any eggs attached to the corners and sides of the pan. Allow the eggs to rest again for another 30 seconds, then "scramble" again with the whisk. Repeat this step until the eggs are almost done but still wet, about 6 minutes total. Season with a pinch of salt and a grind of pepper. Remove the pan from the heat and continue to "scramble" them with the whisk to finish, about 30 more seconds. Serve with the rested steaks and reserved chimichurri.

DOUBLE-DECKER STEAK BREAKFAST TACOS RECIPE BY TASTY



Double-Decker Steak Breakfast Tacos Recipe by Tasty image

Here's what you need: steak, salt, pepper, chili powder, dried oregano, garlic powder, cumin, eggs, salt, pepper, butter, small flour tortillas, hard taco shells, grated cheddar cheese, salsa, avocado, queso fresco, fresh cilantro, scallion

Provided by Dee Robertson

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 19

1 lb steak, flank, skirt or flat-iron
1 teaspoon salt
½ teaspoon pepper
½ teaspoon chili powder
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon cumin
8 eggs, beaten
salt, to taste
pepper, to taste
1 tablespoon butter
8 small flour tortillas
8 hard taco shells
1 cup grated cheddar cheese, or jack cheese
1 cup salsa
1 avocado, sliced
queso fresco, crumbled
fresh cilantro
scallion

Steps:

  • Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
  • Rub all over the steak.
  • Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
  • Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
  • Remove from pan and let rest at least 10 minutes.
  • Thinly slice against the grain.
  • Preheat an oven to 350˚F (180˚C).
  • Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
  • Heat just until cheese melts, about 3-5 minutes.
  • Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
  • To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
  • Enjoy!

Nutrition Facts : Calories 490 calories, Carbohydrate 34 grams, Fat 26 grams, Fiber 3 grams, Protein 27 grams, Sugar 2 grams

CHARGE ME UP A1 STEAK & EGG VEGGIE BREAKFAST WRAP #A1



Charge Me up A1 Steak & Egg Veggie Breakfast Wrap #A1 image

A.1. Original Sauce Recipe Contest Entry. This is one heck of a healthy breakfast sandwich that is low in carbs and packing tons of protein. After eating this for breakfast you will be charged up for the rest of day, I guarantee. Enjoy!

Provided by logansw

Categories     Sauces

Time 25m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 14

1/4 cup A.1. Original Sauce, divided
1 tablespoon extra virgin olive oil
1/2 teaspoon granulated garlic
1/2 teaspoon thyme leaves
8 ounces sirloin steaks
2 eggs, cracked and whisked
2 pinches sea salt
1/2 teaspoon red pepper flakes
1 tablespoon butter
4 low-carb garden veggie wraps
1/4 cup mayonnaise
1/2 cup fresh spinach leaves
4 cherry tomatoes, sliced
2 ounces goat cheese

Steps:

  • Combine 1/2 A.1. Sauce with olive oil, garlic and thyme leaves in a small mixing bowl. Brush both sides of steak with sauce.
  • Heat up non-stick skillet to medium high heat. Cook steak for 3-4 minutes on each side until desired doneness. Remove and rest for 5 minutes. Slice thin slices against the grain.
  • Meanwhile, whisk eggs in small mixing bowl. Add salt and pepper flakes, mix well. Meanwhile heat up non-stick skillet to medium heat, add butter. Scramble eggs to a minute or so until desired doneness.
  • Combine remaining A.1. sauce and mayonnaise in a small mixing bowl.
  • Place wraps on flat surface. On the bottom 1/3 of wraps spread A.1. and mayonnaise mixture followed by spinach leaves, scrambled eggs, tomatoes, goat cheese and steak slices. Fold in corners of wrap and roll like a burrito. Wrap in plastic wrap or parchment paper until ready to serve.

Nutrition Facts : Calories 320.3, Fat 25.1, SaturatedFat 9.7, Cholesterol 158.3, Sodium 562.8, Carbohydrate 5.3, Fiber 0.4, Sugar 1.9, Protein 18.2

EMERIL'S STEAK AND EGG BREAKFAST PANINI



Emeril's Steak and Egg Breakfast Panini image

Try this hearty breakfast sandwich from the "GMA" chef.

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients
1 pound, 1-inch thick strip steak, or rib-eye
1 teaspoon salt
¾ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 cup chopped onion
1½ cups sliced shitake mushrooms
1 teaspoon minced garlic
3 tablespoons butter, softened
6 eggs, whisked
Pinch of cayenne
6 English muffins, split
6 slices Swiss or cheddar cheese
Sriracha or your favorite hot sauce for serving

Steps:

  • Cooking Directions
  • Season the steak all over with ½ teaspoon of the salt and ½ teaspoon of the black pepper.
  • Heat a 12-inch sauté pan over high heat for 5 minutes. Add the oil and the steak. Reduce the heat to medium and cook the steak for 5 minutes, until well browned. Turn the steak and cook on the other side for 5 minutes longer, for medium. Remove the steak from the pan and set aside to rest at least 10 minutes. Then slice the steak thinly across the grain.
  • Add the onion and mushrooms to the pan and cook, stirring frequently, until softened, about 10 minutes. Stir in the garlic, ¼ teaspoon of the salt and the remaining ¼ teaspoon black pepper and remove from the heat.
  • Heat a 12-inch non-stick skillet over medium heat and add 1 tablespoon of the butter. Add the eggs, the remaining ¼ teaspoon of salt and cayenne. Reduce the heat to low and scramble the eggs for 1 ½ to two minutes. Remove from the heat.
  • Heat the Emeril by T-fal Rotary Waffle and Panini maker on setting 4 or another Panini maker according to the manufacturer's instructions.
  • Assemble the sandwiches. Divide the scrambled eggs among the bottom halves of the muffins, then top with the mushrooms, slices of steak, and a slice of cheese (that has been halved on the diagonal for a better fit). Add the top half of the English muffin. Butter the outsides of the sandwich with the remaining butter and cook in the Panini maker. If using the Emeril Panini Maker, press the sandwich closed in the machine and flip. Cook the sandwich until the bread is crisp and the cheese is melted, about 3 to 4 minutes. Cut the sandwiches in half and serve immediately with the Sriracha.
  • Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved
  • This recipe was styled by chef Karen Pickus for Good Morning America.

STEAK & MUSHROOM BREAKFAST HASH



Steak & Mushroom Breakfast Hash image

Yes, we call this savory dish a "breakfast" hash, but with delectable ingredients like mushrooms, cheddar cheese, zucchini and taters, we're betting your family will love this meal at any time of the day. -Simple & Delicious Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

4 medium potatoes, cubed
1/2 cup water
1/2 pound sliced fresh mushrooms
1 medium zucchini, quartered and sliced
2 tablespoons butter, divided
2/3 cup beef broth
1 tablespoon Dijon mustard
3/4 teaspoon dried rosemary, crushed
6 ounces cooked sirloin steak, thinly sliced and cut into 1-inch pieces
4 large eggs
1/2 cup shredded cheddar cheese
Coarsely ground pepper

Steps:

  • Place potatoes and water in a microwave-safe dish. Cover and microwave on high until tender, about 9 minutes., Meanwhile, in a large skillet over medium-high heat, saute mushrooms and zucchini in 1 tablespoon butter until crisp-tender. Drain potatoes and add to the skillet. Stir in broth, mustard and rosemary. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 3 minutes. Add steak; heat through., Fry eggs in remaining butter in another skillet as desired. Serve with hash; sprinkle with cheese and pepper.

Nutrition Facts : Calories 426 calories, Fat 18g fat (9g saturated fat), Cholesterol 233mg cholesterol, Sodium 485mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 6g fiber), Protein 26g protein.

FILIPINO BREAKFAST STEAK



Filipino Breakfast Steak image

One thing I really miss about my Filipino ex-boyfriend is the Filipino breakfast steaks him and his family would make. I wish I could call him for the recipe, but we haven't talked in months so I have been searching for the recipe online. I think I finally found it, although I'm not sure it's the same thing since I haven't made it yet. I am posting it here for safekeeping. Prep time and cook time are estimates. I know he used to fry the meat in a wok or frying pan so I'll try making it like that when I finally make it. Good luck if you choose to make it! I have no idea how it will turn out, because I could not find any ratings for the recipe. You may want to try halfing the recipe so if it turns out horrible you wouldn't have wasted as much meat.

Provided by AmandaMcG

Categories     Breakfast

Time 12h30m

Yield 1 steak, 1 serving(s)

Number Of Ingredients 5

2 lbs sirloin
1 tablespoon garlic
2 tablespoons brown sugar
1/2 teaspoon black pepper
1 1/2 tablespoons salt

Steps:

  • Mix together the minced garlic, salt, black pepper, and sugar. Spread the mixture on the sirloin and place into refrigerator overnight. Bake or broil. Serve.

Nutrition Facts : Calories 2178.5, Fat 147, SaturatedFat 58.6, Cholesterol 607.8, Sodium 10958.1, Carbohydrate 30.3, Fiber 0.5, Sugar 26.6, Protein 173.2

CROCK POT STEAK FOR BREAKFAST BISCUITS



Crock Pot Steak for Breakfast Biscuits image

Make and share this Crock Pot Steak for Breakfast Biscuits recipe from Food.com.

Provided by carolinerenee

Categories     Breakfast

Time 12h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs round steaks or 2 lbs cube steaks
3/4 cup flour
salt and pepper
olive oil (for frying)
2 cups beef stock (can also use beef gravy)

Steps:

  • Cut steak into smaller portions (to fit size of biscuits).
  • Salt and Pepper each side Dredge in flour Put enough oil in fry pan to come up to about 1/4 inch Fry steaks on med hi heat until browned on both sides.
  • Put browned steaks in crock pot, add beef stock (may need to add a little more water to cover completely).
  • Cook on low heat for 12 to 18 hours.
  • If you use beef stock or water instead of gravy, the liquid after some hours of cooking may need to be poured into a sauce pan and thickened with about 2 tablespoons of flour if you want gravy, then you can add it all back to the pot to cook for the rest of the duration.
  • Serve in your favorite biscuits or over rice or mashed potatoes if you want to make them for a supper meal.

BREAKFAST BURRITOS WITH MOCHA-RUBBED STEAK, GREEN EGGS AND CHOCOLATE BBQ SAUCE



Breakfast Burritos with Mocha-Rubbed Steak, Green Eggs and Chocolate BBQ Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 38

2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 1/2 cups ketchup
1 cup chocolate stout beer
2 tablespoons dark brown sugar
1 tablespoon molasses
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo sauce, chopped
Kosher salt and freshly ground black pepper
2 tablespoons ancho chile powder
2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
1 tablespoon paprika
1/4 teaspoon chile de arbol or cayenne chile powder
1 ounce bittersweet chocolate, chopped
3 tablespoons ancho chile powder
1 tablespoon high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon ground espresso
2 teaspoons ground celery seed
2 teaspoons ground coriander
2 teaspoons dried oregano
2 teaspoons Spanish paprika
1 teaspoon ground allspice
1 teaspoon ground mustard seed
1/2 teaspoon freshly ground black pepper, plus more for seasoning
One 16-ounce New York strip steak (1 1/2 to 2 inches thick), fat trimmed
2 tablespoons canola oil
8 large eggs
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup grated aged white Cheddar
3 tablespoons finely chopped fresh cilantro
1 small bunch green onions, chopped
4 large flour tortillas
Sour cream, for spreading

Steps:

  • For the chocolate BBQ sauce: Heat the oil over medium-high heat in a medium heavy-bottomed saucepan. Add the onion and garlic and cook, stirring once or twice, until soft, 3 to 4 minutes. Add the ketchup, beer, brown sugar, molasses, mustard, vinegar, Worcestershire sauce, chipotle chile and some salt and pepper and whisk until smooth. Whisk in the ancho powder, cocoa powder, paprika and chile de arbol. Bring to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Stir in the chopped chocolate and cook, stirring occasionally, another 5 minutes.
  • Transfer the mixture to a food processor and puree until smooth; season with salt and pepper to taste. Pour into a bowl and allow to cool to room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly-sealed container.
  • For the steak: Stir together the ancho powder, cocoa powder, salt, espresso, celery seed, coriander, oregano, paprika, allspice, mustard seed and black pepper in a small bowl.
  • Remove the steak from the refrigerator 20 minutes before cooking. Season the steak on both sides with salt and pepper. Rub one side with some of the rub. Store the remaining rub in an airtight container in a cool dark place for up to 2 months.
  • Heat the canola oil in a cast-iron pan over high heat until it begins to shimmer. Add the steak rub-side down and cook until a crust forms, about 4 minutes. Turn over, reduce the heat to medium, and continue cooking, brushing with the chocolate BBQ sauce every few minutes, until the bottom is golden brown and the steak is cooked to medium-rare, 4 to 5 more minutes. Remove to a cutting board, brush with more of the sauce and let rest 10 minutes. Slice into thick slices.
  • For the cheesy green eggs: Crack the eggs into a large bowl and whisk until light and fluffy. Melt the butter in a large nonstick skillet over medium heat. Add the eggs and cook, stirring constantly, until soft curds form. Just before the eggs are softly set, stir in some salt and pepper and the Cheddar. Remove from the heat and stir in the cilantro and green onions.
  • For the burritos: Spread each tortilla with some sour cream. Add some chocolate BBQ sauce, cheesy green eggs, steak, salt and pepper, and more sauce if desired. Roll up into burritos and serve with additional eggs, sauce and steak on the side if desired.

STEAK AND EGGS BREAKFAST CASSEROLE



Steak and Eggs Breakfast Casserole image

This is a hearty breakfast casserole that can be made ahead. It looks delicious and could be served for breakfast, brunch or dinner. The recipe is from Paula Deen's magazine. The preparation time does not include the time for refrigerating overnight.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 lbs sirloin, cut into 1-inch cubes
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, chopped
1 red bell pepper, chopped
1 (14 ounce) package English muffins, torn into 1-inch pieces
1 (8 ounce) package monterey jack cheese, shredded (calls for Monterey Jack-Colby cheese blend)
1 (8 ounce) sharp cheddar cheese, shredded
1 1/2 teaspoons italian seasoning
12 large eggs
2 cups half-and-half
1/2 cup whole milk
fresh oregano (optional)

Steps:

  • In large bowl, combine steak, salt and pepper, tossing gently to coat.
  • In large skillet, heat oil over medium-high heat.
  • Add steak; cook for 5 minutes, stirring frequently.
  • Add garlic, onion and bell pepper; cook for 4 minutes, or until vegetables are tender.
  • In 3-quart baking dish, place English muffins evenly over bottom.
  • Top with steak mixture.
  • Sprinkle evenly with cheeses and Italian seasoning.
  • In large bowl, beat eggs, half-and-half and milk until smooth; pour over casserole.
  • Cover, and refrigerate at least 8 hours.
  • Remove casserole from refrigerator, and let stand at room temperature for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Bake casserole for 1 hour and 10-20 minutes, or until eggs are set in center.
  • Cover with aluminum foil, if necessary, to prevent excess browning.
  • Let stand for 10 minutes before serving.
  • Garnish with fresh oregano, if desired.

Nutrition Facts : Calories 741, Fat 43.8, SaturatedFat 21.4, Cholesterol 427.6, Sodium 1012.1, Carbohydrate 29.1, Fiber 2.4, Sugar 4.4, Protein 56

ASPARAGUS, STEAK & EGG BREAKFAST SLIDER



ASPARAGUS, STEAK & EGG BREAKFAST SLIDER image

This is a delicious, out of the ordinary, treat for breakfast or anytime! Imagine sinking your teeth into a toasted, buttery slider bun with melted mozzarella, savory strips of steak, asparagus spears sauteed in butter, and a softly scrambled egg sprinkled with fresh chives. Oh, man! It is so delicious! Save some of that big steak next time and give this a try. You just might make saving a little steak a regular habit!

Provided by Teresa G. @sokygal

Categories     Meat Breakfast

Number Of Ingredients 8

1 1/2 ounce(s) leftover cooked beef steak such as ny strip, sirloin etc... (about the size of 1/2 deck of playing cards)
2 teaspoon(s) butter, divided
1 medium slider bun, split horizontally
1 1/2 tablespoon(s) shredded mozzarella cheese (fresh, whole milk preferred)
2-3 stalk(s) asparagus, trimmed to about 4 inches
1 large egg
pinch(es) salt and/or pepper, to taste
a pinch(es) chives

Steps:

  • Gather and prep ingredients. Preheat oven, or toaster oven to 450 degrees F.
  • Slice steak into thin strips; set aside.
  • Butter each half of bun with 1/2 teaspoon softened butter; place on foil lined toaster oven pan or sheet pan.
  • Sprinkle each with about 3/4 tablespoon shredded mozzarella cheese.
  • In a small nonstick skillet, melt butter over medium heat; add asparagus spears; saute until lightly browned and tender, about 3 or 4 minutes.
  • Add sliced steak to pan with asparagus to just warm. Remove pan from heat.
  • Place prepared buns in oven until cheese melts, about 2-3 minutes; watch closely to avoid scorching. Turn off oven when done, but keep door closed to retain some heat for later.
  • When cheese has melted, place steak and asparagus on one of the bun halves, preferably the bottom half of the bun.
  • Return tray of prepared buns to warm oven while egg cooks..
  • Use a paper towel to wipe out the used skillet, then add a small dab of butter, if desired. Place skillet over medium heat.
  • Beat egg in a small bowl or cup, adding a small pinch of salt and/or pepper, to taste.
  • Pour egg into skillet; stir and cook until thickened, shaping, as you go, into a small, slightly flattened mound that is approximately the size of the bun.
  • Remove prepared buns from oven; place cooked egg on top of steak and asparagus.
  • Sprinkle with chives; cover with remaining half of bun, cheese side down. Serve.

STEAK AND BLUE CHEESE BREAKFAST TACOS



Steak and Blue Cheese Breakfast Tacos image

Provided by Sarah Caron

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 7

2 thin-cut sirloin strip steaks (about 1/2 lb total)
Salt and pepper
1/4 cup Bisquick Heart Smart® mix
1/2 cup milk
4 eggs
4 oz crumbled blue cheese
2 ripe avocados, pitted, peeled and sliced

Steps:

  • Heat nonstick grill pan over medium-high heat. Season steaks with salt and pepper on both sides. Once pan is hot, grill steaks 1 to 2 minutes per side, to desired doneness. Remove from heat, and let sit 10 minutes before thinly slicing.
  • In large bowl, beat Bisquick Heart Smart® mix, milk, eggs and a few pinches of salt and pepper with whisk until well combined.
  • Heat omelet pan on stove over medium heat. Add one-fourth of the egg mixture, and cook until top is set. Sprinkle half of the omelet with 1 oz blue cheese and one-fourth of the steak slices. Using spatula, gently fold other half over filling. Cook 1 to 2 minutes longer or until blue cheese is nice and melty.
  • Transfer to plate; repeat to use up egg mixture and filling. Arrange half of a sliced avocado on each plate with the omelet. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

STEAK 'N EGGS BREAKFAST CASSEROLE



Steak 'N Eggs Breakfast Casserole image

Mmmmmmmmmm!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Breakfast Casseroles

Number Of Ingredients 11

2 pound(s) sirloin steak, boneless, cut into 1
1 teaspoon(s) salt & pepper
3 tablespoon(s) vegetable oil
4 clove(s) garlic, minced
1 large onion, chopped
1 - 8 oz package(s) mushrooms, sliced
1 - 12 oz package(s) english muffins, torn into 1
1 cup(s) monterey jack-colby cheese blend, shredded
1 1/2 teaspoon(s) italian seasoning
12 x large eggs
2 cup(s) heavy cream

Steps:

  • In a large bowl, combine steak, salt & pepper, tossing to coat.
  • In a large skillet, heat oil over medium high heat. Add steak; saute 5 minutes. Add garlic, onion & mushrooms; saute 4 minutes or until veggies are tender.
  • In a 3 qt or 13" X 9" baking dish, place muffins evenly over bottom. Top with steak mixture. Sprinkle everly with cheese & seasoning.
  • In large bowl, beat eggs & cream until combined; pour over casserole. Cover & refrigerate for a least 8 hours.
  • Remove casserole from frige & let stand at room temp for 30 minutes.
  • Preheat oven to 350 degrees F.
  • Bake casserole 1 hour & 10 - 20 minutes or until eggs are set in center, covering with foil, if needed, to prevent excess browning. Let stand 10 minutes before serving.

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