Best Grilled Steak And Eggs With Homemade Lager Bbq Sauce Recipes

Grilled Steak and Eggs Argentinean Style image

Provided by Bobby Flay

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

2 cups packed fresh parsley leaves
1 tablespoon fresh oregano leaves
1 cup cilantro leaves
4 cloves garlic
1 teaspoon smoked Spanish paprika
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 (8-ounce) filet mignon
1/2 pound chorizo sausage
1/2 pound hot Italian sausage links
Oil, for brushing
Salt and freshly ground black pepper
Butter
8 large eggs
Salt and freshly ground black pepper
Garlic Toast, for serving, recipe follows
8 (1/4-inch thick) slices country bread
2 garlic cloves, cut in 1/2
Extra-virgin olive oil

Steps:

For the chimichurri:
Combine the parsley, oregano, cilantro and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, oil and salt and pepper, to taste, and process until smooth. Scrape into a bowl and let sit at room temperature for 30 minutes before serving.
The sauce can be made 8 hours in advance tightly covered and refrigerated. Bring to room temperature before serving.
For the steak and sausages:
Heat the grill to high. Brush the steak and sausages with oil and season with salt and pepper, to taste. Grill the steak until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 4 minutes per side. Grill the sausages until golden brown on both sides and just cooked though, about 15 minutes. Remove the steak and sausages from the grill to a cutting board and let rest for 10 minutes. Slice and reserve.
For the eggs:
Heat a large cast iron pan on top of the grill. Once the pan is hot add the butter and eggs and either fry or scramble. Remove the eggs to a serving platter and top with the chimichurri and sliced sausages. Arrange the steak around the eggs and serve with Garlic Toast.
For the garlic toast:
Heat the grill to high. Toast bread on both sides until lightly golden brown, about 20 seconds per side. Remove from grill, rub with the cut side of garlic and drizzle with olive oil.

Grilled Steak and Eggs with Beer and Molasses image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 17

1 1/2 teaspoons unsalted butter
1/2 medium onion, finely diced
1 clove garlic, minced
1 cup ketchup
1/2 cup molasses
1/2 cup apple cider
2 tablespoons sugar
1/2 cup lager-style beer
1 1/2 teaspoons yellow mustard
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
2 1-pound strip steaks (1/2 inch thick)
Salt and freshly ground pepper
1 tablespoon vegetable oil
4 grilled eggs (recipe below)

Steps:

Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.

Grilled Steak and Eggs image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

1 cup fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons capers
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
Dash hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
Four 6-ounce 1-inch thick flatiron steaks
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 eggs
Pinch smoked paprika
4 slices French baguette, sliced on a bias

Steps:

For the green sauce: Add the parsley, oil, capers, vinegar, Worcestershire sauce, paprika and hot sauce to a food processor and pulse until smooth. Taste for seasoning and add salt, pepper and more hot sauce as needed.
For the steak and eggs: Preheat a grill to medium-high. Sprinkle the steaks with salt and pepper and rub with 1 tablespoon oil. Grill 5 minutes per side for medium-rare and 7 minutes for medium. Let rest 10 minutes before serving. Slice the steak, if desired.
While the steaks are resting, place a cast-iron skillet on the grill or side burner and add the remaining oil to the skillet. Crack in the eggs and sprinkle with the paprika, salt and pepper. Cook until the edges are crisp and golden but the yolks are still runny, 2 to 3 minutes. Grill the bread on both sides until crisp and golden, and serve with the steak, green sauce and fried eggs.

Grilled Steak and Eggs with Homemade Lager BBQ Sauce image

Provided by Leah Stacey

Number Of Ingredients 21

Steps:

1. To make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
2. Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes.
3. Grilled Eggs: Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (I like to use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes. Plate the egg on top of steak and drizzle the bbq sauce on top of steak and eggs.
4. *Tip: Any extra BBQ sauce that is left can be sealed in an air tight container in the fridge and can be used at a later date.