Steak and Eggs
by Kristina Compton from Hilda & Jesse, San Francisco
Serves: 2-4 Depending upon the appetite
For the Steak:
1 each, 32 oz Ribeye for Two
1. Let the Ribeye temper for 2 hours before cooking.
2. Preheat the oven to 350 degrees, no fan and light your charcoal or gas grill - whatever your preference.
3. When the grill is nice and hot, cook the steak until there are nice grill marks on the first side. Flip and repeat on the second side. Once the steak is nicely marked on both sides, remove it from the grill and transfer it onto a rack inside of a half sheet tray.
4. For a rare to medium rare steak, place it in the oven and bake for 10 minutes. Then remove from the oven and let it rest for 10 minutes. Return the steak to the oven for another 10 minutes and then allow it to rest for 20 minutes before serving.
For the Eggs:
Salt, to taste
1 tbsp Sour Cream
1 tbsp Unsalted Butter
Herbs to finish - if you like!
1. Whisk the eggs together and season with salt.
2. Place the seasoned eggs and butter in a cold nonstick pan and over medium heat. As the pan heats up, continue to stir and scramble until just softly set. Finish with the sour cream and herbs, if you like.
8 Figs Halved
1 tbsp Sugar
2 tbsp Red Wine Vinegar
¼ cup Chopped Parsley
¼ cup Chopped Cilantro
2 tbsp Olive Oil
1 tbsp Minced Garlic or Fermented Green Garlic
1. Sprinkle the halved figs with the sugar. Grill until Caramelized.
2. Once cool, chop the figs finely and toss with the red wine vinegar. Finish with the garlic, olive oil, parsley and cilantro. Season with salt to taste.
1. Before you scramble the eggs, make sure that your steak is sliced.
2. Once the eggs are cooked, transfer them to a large, wide bowl and place the sliced steak on top of them.
3. Finish by spooning the fig chimichurri over the steak and eggs and serve.