The Splurge

GRILLED TUSCAN STEAK WITH FRIED EGG & GOAT CHEESE

I try to keep the recipes I select to under $3.00 per person if possible, but sometimes I feel the need to indulge so this is, by my definition at least, a bit extravagant. Doing E is for Eggs required that I did some sort of steak and egg recipe for my husband’s sake especially… and my own. I’ve been craving steak… good steak… for weeks now. This was just the satisfaction my craving needed! I think I surprised my husband by polishing off the whole steak as fast as he did… I got a good work out cooking the meal after all 🙂

The cost is about $6.50 per person (not ridiculous actually). Once you see it, I think you’ll understand why I splurged…

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Money-Talk:

I went for a thin cut rib-eye steak. You know, I figured if I’m going to splurge I might as well go for it! You could go for a cheaper cut of steak and change your price per pound from $7-$8 to $4-$5 for a chuck steak instead. The nicer end of chuck steaks are the chuck eye steaks. Just be sure not to cook this steak to well-done or you will end up with a tough piece of meat no matter how you marinade or prep it before hand.


The recipe: 

I made only half a recipe (2 servings) for my husband and I, and it was the perfect amount with a salad I threw together on the side.

Here’s what you need per person:

1 (8 ounce) rib-eye steak

1/2 TBSP dried herbs de Provence (in the spices aisle with all your other dried herbs if you’ve never used it)

1/2 TBSP olive oil

1 egg

1/2 ounce goat cheese, crumbled

1/2 TBSP chopped fresh parsley leaves

Salt & Pepper

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Pre-heat a grill to medium-high heat (about 400 degrees F on a gas grill) or a grill pan on the stove over med-high heat.

Prep by getting your goat cheese ready and chopping your fresh parsley so it’s ready to go (that’s all of your prep work by the way!)

Season up your rib-eyes with salt, pepper, and your 1/2 TBSP herbs de Provence on both sides. Drizzle both sides with the olive oil (1/2 TBSP per steak). Cook the steaks on the grill for 6-8 minutes per side for medium rare (if you’re using a regular thickness rib-eye). If you’re using a thinner cut rib-eye as I did it will be more like 3 minutes per side for medium rare. If you like your steak more done than this cook it a little longer, and if you like it more rare cook it a little less. Logical, right? 🙂

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So colorful… they’re already lookin’ good.

For a HOW-TO on grilling steaks click here for pictures or click here for a video.

If you need tips on how to keep your grill clean or on how to grill inside on your stovetop click here, scroll down and choose “Alton’s Grilling Essentials” on menu on the left, then click on the “Grilling: Keep a Clean Machine” or “Grilling without a Grill” link. Even if you don’t follow Alton Brown’s instructions they are still informative, interesting videos if you’re curious.

While your steaks are cooking, heat a skillet over medium-high heat on the stovetop and add 2 tsp of olive oil to the pan. When the oil is hot slide it around to coat the bottom of the pan, then crack in 1 egg per person and season each with salt and pepper immediately. Cook the eggs 2-3 minutes depending on your preferred doneness.

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Take your steaks off the grill and put them on your serving plate(s) to rest a bit.

Now all that’s left to do is assemble your plate…

I made a simple salad to serve on the side before cooking the steaks & eggs. I just used the ingredients I had on hand: Fresh baby spinach, goat cheese (crumbled), strawberries (sliced), and a bottled balsamic dressing. Looking back I should have added some toasted pine nuts or sliced almonds for some crunch but it was still DELICIOUS and went SO well with the steak and eggs (we kind of ate it all together).

Check out the pictures for the assembling instructions:

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Click here for the official recipe.

Now comes the difficult step:

Sit down and enjoy your creation! It really is to die for… I have to add in the final shot one last time…

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Happy Economical Splurging!!!… er, I mean eating! 🙂

Love, Jenna

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