Do you ever feel like you’re just floating through the day? Sometimes when things begin to come apart at the seams I go into bubble mode – a protective haze the encircles me and insulates me from the jagged edges of the world. The I just don’t want to deal haze that numbs everything and blurs it all together. I have been in that haze for a while now – longer than normal. I am covered in bruises and burns because of it – walking into tables and picking up cast iron pans without thinking – not to mention having a serious case of the dropsie-doodles.

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There’s been other collateral damage as well. My poor ol’ salad spinner and trusty food processor have both fallen prey to my zombie-ness. I had the bowl of my plastic spinner turned upside down to dry on the counter as I went about other kitchen business. I smelled that nasty burnt hair aroma and realized the element was on and the bowl was a droopy melted mess. It’s not a total write-off, but it should have been a wake up call – get it together, girl! 

Not a week later I was again doing dishes and cooking dinner and again I left something plastic on the burner. This time it was the bowl to my food processor – my gorgeous and well-loved buddy. This time it was a write-off. It couldn’t have happened at a worse time, I was on a curry paste making spree and it was working for me  on a daily basis. I’ve tried to salvage it, jamming the lid on to lock, but getting the lid off takes some serious heft. I used a meat mallet for torque and just about hammered my hand off. Not the most ingenious method – Magyver I ain’t.

Needless to say – bad shit happens when you aren’t paying attention.

This recipe is pretty sweet for those auto-pilot days. Do it all on the grill with only one pan to clean… just pay attention to turn off the gas when you’re done…

 

 

SUMMER STEAK WITH EGG ON A STACKED SALAD

serves 2

stack-veg2This recipe is a favourite to make just for me. It’s super simple to cut it in half and make it solo – it’s just as easy to double it or make it even bigger. I make this in the winter time with different produce – fennel and some root veg matchsticks – and do it indoors on the grill pan. The veg can also be oven roasted while you cook your steak in a cast iron pan.

The steak and egg combo are a well-tread breakfast classic, but I first had it like this at a great Spanish place in Toronto called Torito – still the most authentic and charming tapas place I’ve been.

This recipe calls for the egg to be done sunny-side up… I hate runny yolks, but it really ties the dish together as it oozes across the steak and between the veg, so try it like this at least once. It can be done with a soft poached egg if you’re feeling fancy, but I like the way this drapes over the steak and smiles up from the plate. A true summer classic with minimal clean up and comes together quickly so there is more time with a nice glass of wine.

 

2 grilling steaks – strip loin, rib eye, anything will do, just get something with a nice marbling… size is up to you

1/2 a red pepper, cored and sliced into long strips

6-8 asparagus spears, woody ends snapped off

1 large portobello mushroom, stem removed and sliced into long strips

6-8 green onions, green tops trimmed, leave root intact but trim away the white hairy bits

2 eggs

olive oil

kosher salt and fresh ground black pepper

1 tsp balsamic vinegar

 

Prepare your grill or grill pan by lightly oiling and heat to medium/high.

Take your steaks from the fridge and drizzle with a little oil and season with salt and pepper. Set aside to come to room temperature.

Take your red pepper, mushroom and asparagus and toss in oil and season as well. Grill for about 5 minutes until they start to take on grill marks making sure they don’t blacken too much. Toss the green onion in oil and add to the grill for another 3-5 minutes. Don’t over cook your veg, it’s nice for it to remain al dente to support the steak. Remove from the grill to a paper towel lined plate.

Turn the heat up to high so you get a good sear on your steak. Grill a couple minutes each side or to your liking. Remove and cover to rest so all those great juices don’t escape.

Meanwhile, heat a small non-stick pan to med/high. If going the sunny side up route, carefully crack your eggs in and cover immediately. Let cook for just a minute then turn off the heat and keep covered. Keep in the hot pan until the white portion is opaque, usually 3-5 minutes. Season with salt and pepper.

To plate: Toss your veg in a little balsamic  and check the seasoning. Divide in half and stack in a pile in the centre of your plate. Lay your rested steak on top of the pile and very gently slide an egg on top of you steak.

Cut into your steak and egg and let it all run into one decadent and delish pile of summer.

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