Emeril's Steak and Egg Sandwich Team Planet Green
|1 pound||sirloin flap steak|
|2 ½ teaspoons||sea salt|
|1 teaspoon||freshly ground black pepper|
|1 tablespoon||Worcestershire sauce|
|4 tablespoons||olive oil|
|1||onion, thinly sliced|
|1||roasted red pepper cut into strips|
|1||clove garlic, minced|
|1 tablespoon||chopped chives|
|1 teaspoon||chopped chives|
|1 teaspoon||chopped parsley|
|1 teaspoon||chopped tarragon|
|1 teaspoon||chopped basil|
|1 teaspoon||Dijon mustard|
|1 teaspoon||lemon juice|
|4||large farm eggs|
- Season the flap steak on both sides with 1 ½ teaspoons salt, ½ teaspoon black pepper, and 1 tablespoon Worcestershire sauce. Heat a large sauté pan over high heat, when hot add 2 tablespoons olive oil and the flap steak. Reduce the heat to medium and cook the flap steak for 3 to 4 minutes per side. Allow the steak to rest for 5 minutes.
- Heat a medium sauté pan over medium heat, add 1 tablespoon olive oil, when hot add the onions and ½ teaspoon salt. Cook the onions for 3 to 4 minutes, stirring occasionally. Add the roasted red pepper and the garlic and continue to cook for another 4 minutes, the onions should be golden brown and caramelized. Cover and keep warm until ready to use.
- In a small bowl combine mayonnaise, chives, parsley, tarragon, basil, mustard, lemon juice and ¼ teaspoon salt; mix well. Heat a large sauté pan over medium high heat, when hot add the remaining tablespoon olive oil. When hot, crack eggs into the pan and cook eggs for 1 minute, then gently flip them over. The egg yolks should ooze slightly in the middle. Season the eggs with ¼ teaspoon salt and ¼ teaspoon black pepper.
- Thinly slice the flap steak against the grain. Slice the potato rolls in half. Spread 1 ½ teaspoons of the mayonnaise on both sides of the roll. Lay several slices of the steak on the bottom half of the bun, place one egg on top of the sliced steak, top the egg with a mound of peppers and onions. Close the sandwich and cut in half. Continue this process with the remaining ingredients. Serve at once.
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