Steak and Egg Sandwich

These hearty Steak and Egg Sandwiches are a filling and delicious way to start your day (or end it!)

Breakfast...honestly it's probably the most versatile meal of the day, in my opinion.  You can have breakfast foods any time of the day, breakfast, lunch, or dinner.  Lunch and dinner foods don't work so well for breakfast though, a burger at 7 am?  No, thank you!

If you haven't guessed from previous posts, my family often has breakfast foods for dinner.  Often it's pancakes or an omelet, but last week we tried something completely new, different, and completely delicious!  We had Steak and Egg Sandwiches.

The concept of adding steak to a breakfast sandwich was completely new to me.  We're no stranger to breakfast sandwiches, but they typically consist of an egg with cheese, between two slices of English muffin.  This breakfast sandwich turns it up a notch!  Mike and I both loved them, and they are a filling dinner, especially when paired with a side of fruit.  We ended up with enough for leftovers too, and they were just as good the next day.

I found this recipe on Nicole's blog, PicNic.  As I was searching for the perfect recipe for this month's Secret Recipe Club, I came across a variety of delicious recipes like Pizza Pinwheels, Caramel, Apple, and Almond Pancakes, Apple Caramel Scrolls, and Chili Chicken Pita Bread Pizzas (notice a breakfast and pizza trend?).  Nicole's blog is relatively new to me.  I "met" her a few months ago when she made my pizza casserole for her secret recipe.  I loved browsing through her recipes, and reading her stories.  There are quite a few recipes I'll be going back to again!

Steak and Egg Sandwiches

Serves 4

Ingredients:
4 ciabatta rolls
8 slices bacon
2 thin sliced steaks (mine were labeled for carne asada)
6 eggs
1/4 cup milk
1/2 cup shredded cheddar cheese

1.  Cook bacon until crispy, then set aside.

2.  Place steaks in a hot skillet and season with steak seasoning or salt and pepper.  Cook until done to your liking, mine took about 3 minutes per side.  Then set aside.

3.  Beat the eggs and milk.  Then cook like an omelet in a skillet.  (Don't fold the eggs over though.)  Sprinkle the cheese over the eggs and let the cheese melt.

4.  To assemble the sandwiches, cut the egg into 4 equal pieces, cut the steaks in half.  Place the egg slice, steak, and 2 slices of bacon (broken in half, if desired), on a toasted ciabatta roll.

Source: PicNic

An InLinkz Link-up

Marinated Flank Steak

Both Mike and I grew up disliking steak.  It wasn't until our "adult" years, that we both realized how much we enjoy a well prepared steak.  It turns out it wasn't steak that we disliked--it was over cooked, tough, hunks of dry meat that we disliked. (Sorry to our moms--we know you were busy during dinner time!)

When I saw this recipe in a magazine, I knew I had to add it to our menu.  The marinade gives the steak a delicous taste and makes the meat nice and tender.  I would have prefered my steak to be slightly more well-done, but since this was my first time making a steak that is supposed to be served pink, I think it turned out well!

Marinated Flank Steak

Serves 6

You will need:
2 Tablespoons canola oil
2 Tablespoons red wine vinegar
2 Tablespoons honey dijon mustard
2 Tablespoons ketchup
2 cloves garlic, chopped
1 teaspoon Italian seasoning
1-3/4 pounds flank steak
1/2 teaspoon salt
1/4 teaspoon black pepper

1.  Whisk canola oil, vinegar, mustard, ketchup, garlic, and Italian seasoning in a medium bowl.

2.  Combine with steak in a large Ziploc bag and refrigerate for at least 4 hours, or overnight.

3.  Remove steak from marinade and season with salt and pepper.

4.  Broil or grill steak for 3 minutes on each side, or until the steak reaches an internal temperature of 125 degrees.

5.  Let the steak stand for 5 minutes, then slice thinly against the grain.

Source:  Family Circle