Introduction: Steak and Eggs Benedict Flatbread
Things you'll need
- Flatbreads (My favorite Brooklyn Bred)
- Mozzarella (Whole Milk)
- Large Eggs
For Flank Steak:
- Flank steak
- 1/4 cup
- Soy sauce
- 2 Tbsp Sriracha
- 2 Tbsp Brown Sugar
- Salt & Pepper
- Drizzle of Olive Oil
- Gallon size ziploc
- Fresh basil
- Olive oil
- 3 Large egg yolks
- 1/2 Tbsp of lemon juice
- 3/4 Stick unsalted butter
- Salt & pepper
For Argula Garnish:
- 1/4 cup Olive oil
- 3 tablespoons Balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 Tbsp Honey
- Salt & Pepper
Step 1: Marinate Your Meat!
Tip#1 For the parts of this recipe I do not have specific amounts judge it by taste and sight!
First we must marinate the flank steak. Remove steak from package and generously season with salt and pepper on both sides. Place into ziploc bag and add in soy sauce, sriracha, olive oil, and brown sugar. Let it sit in refrigerator for about 2-3 hours.
Step 2: Presto Pesto!
Tip#2 When preparing pesto it is important to add and taste.
While steak is marinating we will start on the pesto. Grab a food processor and add in fresh basil, 3 cloves of garlic(to start), and olive oil. Process until it has formed into a nice homogeneous mix (Little chemistry for you!). Throw in some salt and pepper and depending on the consistency add in more olive oil or basil. Should be thick, but not too thick. Add in almonds (can be crushed ones or whole ones). Mix again until almonds are finely chopped. Remove from processor and set aside in fridge for later use.
Step 3: Searing the Flank
Tip#3 Clean as you go to keep your cooking space organized.
Preheat oven to 375F (If you are using a pizza stone place in oven for flatbreads now). Place a cast iron pan or flat top on high heat and drizzle olive oil onto surface. Once cooking surface is hot lay steak flat. You should hear a nice sizzle! Sear on each side for about 5-7 minutes. and then place on baking sheet in oven for about 10-15 minutes or until medium rare.
Step 4: Assemble!
Tip#4 Flank steak will cook much faster on the ends, so aim for medium rare in the middle and medium well on the ends.
Remove flatbread from package and spread a thin layer of pesto onto each one. Should be thin enough to see flatbread through it. Then shave mozzarella cheese with grater, or cut thin slices and spread over your flatbread. Should be enough to cover most of the pesto. Once steak is done remove from oven and let it rest for about 5-10 minutes. Once rested thinly slice following the grain of the meat. Lay slices over the top of the flatbread. How much you add is up to you, but leave space for your eggs to sit on top. Remember sometimes less is more.
Step 5: Stepping on Egg Shells and Hollandaise
Tip#5 We let our meat rest to continue cooking as well as preserve the juices.
Carefully place flatbreads into the oven at 375F either directly on the rack, on a stone, or a baking sheet. Whichever you would like to use or is available. I prefer the stone because it gives it a nice crisp. Once in place we will start to add the eggs. One at a time crack the egg into a small sifter over the sink and let the loose excess egg whites fall through. Then from the sifter carefully add each egg onto the flatbread being careful not to let it run off the side. I actually used the steak as a barrier to keep my eggs from running. It worked well. Close the oven an let the flatbreads cook until the eggs are cooked through, about 12-15 minutes. If you would like the yolks hard then leave them in for a bit longer.
While this is happening you will make your hollandaise sauce. Find a small blender and add in egg yolks, lemon juice, salt, and paprika. Hit it with a few pulses. Melt butter in microwave and slowly add it to the egg yolks while you are pulsing it. It should start to emulsify and become a nice off-white-yellow color. Taste the hollandaise and add in ingredients to adjust.
Step 6: Garnishing and Suggestions
Tip#6 Do not reheat hollandaise sauce or your egg yolks will start to cook.
In a bowl mix together ingredients for arugula garnish. First add in olive oil, balsamic vinegar, salt & pepper, honey, and dijon mustard. Whisk together until all have blended nicely. Taste and adjust. Take your arugula and toss with dressing adding it slowly making sure not to add too much. Should only be lightly dressed. Using your hands toss it around.
Remove flatbreads from oven and drizzle with hollandaise sauce. Next add on your arugula garnish, and top with a bit of parmesan cheese and fresh cracked pepper. Serve!
- Great when you are in the mood for breakfast at dinner time.
- Also a good option for a breakfast or brunch.
- For more of a sweet component the dish add more honey to the vinaigrette.
For this recipe and more like this check out my food blog at everythingbutfish.wix.com/etbf
Participated in the
Egg Contest 2016