Dad's Steak and Sunny-Side Up Eggs
Although this recipe is in honour of Dad, any family member will love this diner standard, which is elevated to new heights with tender steaks, mushrooms and balsamic vinegar. Serve with Herbed Home Fries. Diner-Style Garnish: Cherry tomatoes and parsley sprigs
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 318 |
| pro | 31 g |
| total fat | 20 g |
| sat. fat | 7 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 256 mg |
| sodium | 596 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 29% |
| vit A | 13% |
| vit C | 2% |
| folate | 17% |
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1 tbsp (15 mL) each vegetable oil and butter
4 beef tenderloin grilling steaks (4 oz/125 g each)
3/4 tsp (4 mL) each salt and pepper
3 cups (750 mL) sliced cremini or button mushrooms (about 8 oz/250 g)
1 tbsp (15 mL) balsamic vinegar
4 sunny-side up eggs
2 tbsp (25 mL) finely chopped fresh chives or parsley
Preparation:
In large heavy skillet, heat half each of the oil and butter over medium-high heat. Season steaks with half each of the salt and pepper; fry, turning once, until desired doneness, about 6 minutes for medium-rare. Transfer to platter; tent with foil.
Wipe out skillet; heat remaining oil and butter. Sauté mushrooms and remaining salt and pepper until browned, 5 minutes. Stir in vinegar; cook, stirring, until almost no liquid remains, 1 minute.
Spoon mushrooms onto plates; top each serving with steak. Top with egg; sprinkle with chives.
Additional Information
Source
Canadian Living Magazine: May 2006
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