June 12, 2012

Grilled Tuscan Steak with Fried Egg and Feta

While this may just be a dressed up "steak and egg" dish, it is a delicious one.

Have you ever had a fried egg on top of something that you didn't like?  The runny yolk from a fried egg adds a lazy (but good!) sauce to any dish.  Herbs de Provence is a blend of spices from southern France.  The blend generally includes savory, lavender, fennel, basil, and thyme.  It really adds a robust flavor to the steak.  The feta crumbles add some more texture and dimension to this meal.

I saw this recipe in Giada De Laurentiis' cookbook.  Giada used blue cheese, but I used feta since that was what I had on hand.  Giada suggests serving the steak on a bed of fresh salad greens or with some crusty bread.  Since this is a protein-filled entree, you really don't need a huge side dish to go with it.  Happy grilling!

Grilled Tuscan Steak with Fried Egg and Feta
(4 servings)

4 steaks
2 tbsp. herbs de Provence
2 tbsp. extra virgin olive oil, plus 2 tsp.
4 eggs
2 oz. feta cheese (crumbled)
2 tbsp. fresh parsley
Salt and freshly ground pepper

Preheat grill.  While grill is preheating, season steaks with salt and pepper.  Sprinkles both sides of steaks with herbs de Provence and drizzle with olive oil.  Grill to your preference.  (I grilled for 6 minutes until medium rare.)  Remove the steaks from the grill and allow to rest.

Meanwhile, in a medium skillet, heat the 2 tsp. of olive oil.  Crack the eggs into the pan and quickly season with salt and pepper.

Place the steaks on four plates.  Gently place an egg on top of each steak.  Top with feta cheese and parsley.

Source: Adapted from Giada De Laurentiis' Giada at Home: Family Recipes from Italy and California


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