NY Strip Steak and Eggs

Back in the days, there was this diner restaurant called Lyon’s. It was one of those 24 hour joints that you always seemed to go to after bar hopping (and when Denny’s was too busy). I remember my recurring order was steak & eggs, and it’s so damn easy to make at home. I grilled a NY strip steak, which I soaked overnight in a delicious marinade. The beefy flavor of this cut goes well with a sunny-side up egg with all that yolkporn.

Ingredients:

• 2 New York Strip Loin Steaks (about 1 - 1.5 inch thick)

• 1 tablespoon extra-virgin olive oil

• 1 garlic clove, grated

• 1 tablespoon Worcestershire sauce

• 1 tablespoon balsamic vinegar

• 1 tablespoon soy sauce

• 1 tablespoon brown mustard

• 1/4 teaspoon black pepper

• 2 eggs

• 2 tablespoons vegetable or canola oil

• Kosher salt and pepper

• Chopped parsley (for garnish)

Steps:

1. Make the marinade. In a bowl, combine the EVOO, garlic, Worcestershire, vinegar, soy sauce, mustard, and pepper.

2. In a gallon bag, place the 2 steaks in and pour over the marinade. Massage the marinade into the steak and place in the refrigerator overnight (in a pinch, you could marinade for a couple hours).

3. Pre-heat your grill on high-heat, covered, for at least 5 minutes.

4. When you’re ready to ready to grill, remove the lid, and grill your steaks uncovered for 5 minutes on one side. Flip, and cook for another 5 minutes. This will give you a good medium-rare. Remove steaks to a cutting board and let rest for 5 minutes, tented with foil. While you wait, it’s a good time to cook your eggs.

5. In a nonstick pan, heat up your oil over medium-high heat. Add your eggs and sprinkle with salt and pepper. Cook until the egg whites set.

6. To serve, place your eggs on top of each steak and garnish with chopped parsley. Make sure you dip each steak slice into the egg yolk!