Food Blog - Best Food Blogs - Gourmet Food Blog THE NIBBLE Blog » TIP OF THE DAY: Your Signature Steak & Eggs For Father’s Day

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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Your Signature Steak & Eggs For Father’s Day

Treat dad to homemade steak and eggs for Father’s Day. While most often a breakfast choice, the combination is equally appealing at lunch and dinner.

Get creative with your preparation. Although a conventional recipe combines sirloin steak with fried eggs, select from the variety of steak cuts and egg styles to create a signature dish—and name it after Dad.

Add a green vegetable to set off the plate (and the cholesterol), and pick a “signature condiment”: anything from chimichurri sauce or chutney to curried ketchup or homemade wild mushroom and red wine sauce.

START WITH THE STEAK

Sirloin is a popular cut; a petite sirloin makes individual portions easy. But if your budget allows, go for a New York strip or rib eye. You can employ other favorite cuts as well.

 

A Father’s Day favorite. Swith the homemade potato chips for something green. Photo courtesy Peach Valley Cafe.

 

 

A fancy turn: poached eggs atop filet mignon
and mushroom gravy, topped with a frisée
salad and fresh chives. Photo courtesy Epic
Roadhouse | San Francisco.

 

DECIDE ON THE EGGS

Fried eggs are popular, and the yolk provides a “sauce” for the steak—as do poached egg yolks. But you can serve any style of eggs that Dad prefers: scrambled, boiled, hard-cooked and sliced, a mushroom omelet, a frittata.

Our signature steak and eggs recipe was inspired by the clever renderings of Chef Thomas Keller (his Oysters and Pearls is a sabayon of pearl tapioca with oysters and sturgeon caviar [caviar eggs are called pearls}):

We designed our steak and eggs as a filet mignon served with boiled potatoes. The top of the potatoes is scooped out (with a small melon baller), filled with crème fraîche and topped with caviar (i.e., the eggs) and garnished with a hard-cooked quail egg, halved and garnished with chive mayonnaise.

 
SUBSTITUTE A GREEN VEG FOR POTATOES

Most restaurants serve steak and eggs with a side of hash browns or other potatoes. But the dish needs more of a balance than that provided by a pile of fried beige simple carbs.

So go for something green. We like:

  • Arugula, frisée or mesclun salad lightly dressed with vinaigrette
  • Asparagus, steamed and lightly tossed with butter and lemon zest
  • Snap peas, snow peas or zucchini, sautéed with garlic
  •  
    FINISH WITH A HERB GARNISH

    Nothing picks up a dish better than fresh herbs. Sprinkle your creation with a favorite herb or two: a basil chiffonade, chopped chives, cilantro, parsley or rosemary.

      





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