Best Steak And Eggs Florentine Recipes

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

Ingredients

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

STEAK FLORENTINE

Steak Florentine image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 21

Ingredients

2 large garlic cloves, halved
3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2- to 1 3/4-inches thick)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 lemon, halved
2 teaspoons olive oil
Grilled Vegetables, recipe follows
3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1 pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Steps:

Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.