This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
The classic brunch staple of steak and eggs gets fancy! The steak is served Oscar-style with asparagus, crab meat and Hollandaise sauce, with two sunny side-up eggs.
It’s BrunchWeek time again, hosted by Terri of Love and Confections. This is my third year participating, because brunch is my favorite meal. We have several great sponsors this year, who’ve generously donated some wonderful prize packages, which you can read about on my giveaway page.
Steak and eggs is a pretty classic brunch dish. Some may consider it “guy brunch food,” but I (and I’m sure many other women) love a good steak. This steak and eggs, however, goes above and beyond. If you want to impress your brunch guests, make them this recipe.
When I learned that Michigan asparagus was one of our BrunchWeek sponsors, I wanted to incorporate asparagus into one of my dishes. Asparagus is one of my favorite vegetables. I considered an asparagus quiche, but my mind kept wandering to an Oscar-style burger shared by The Brewer and the Baker several years ago. I decided to adapt that into a brunch dish.
“Oscar style” means the food (steak in this recipe) is topped with crab and asparagus. Some say hollandaise is the classic sauce of Oscar-style, others say Bearnaise. Both sauces consist of egg yolks and butter, while hollandaise contains lemon, and Bearnaise contains tarragon and shallots. Both would complement the crab very well. I went with Hollandaise, as it is typically used in another brunch dish, eggs Benedict.
It’s a lot to cook, and the Hollandaise must be made last. Make the steak, asparagus and crab first, and keep them in a 200-degree oven (place the crab in a baking dish covered with tinfoil) to keep them warm while you cook the eggs, then the Hollandaise. Then watch your brunch guests’ jaws drop!
- 1 lb asparagus, trimmed
- Olive oil
- 16 oz boneless sirloin steak
- Kosher salt and pepper
- 2 tbsp unsalted butter
- 8 oz jumbo lump crabmeat, picked over for shells
- 2 tbsp freshly squeezed lemon juice, divided
- 4 egg yolks
- 1/2 cup unsalted butter, melted
- 1/8 tsp cayenne pepper
- 4 tbsp unsalted butter
- 4 large eggs
Preheat oven to 400 degrees. Line a sheet pan with tinfoil.
Spread trimmed asparagus on the prepared tray. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat.
Roast the asparagus for 10 minutes. Set aside, tent with foil to keep warm.
Add 2 tbsp of olive oil to a large skillet and set over medium-high heat. Season the steak with salt and pepper. Cook the steak for 4 to 5 minutes on each side. Set the steak on a plate to rest, tent with foil to keep warm.
Melt the 2 tbsp of butter in the same skillet. Add the crab meat, and cook just until warmed through. Remove to a bowl, and add 1 tbsp of the lemon juice.
Bring an inch of water to a simmer in a large saucepan. In a heatproof bowl, whisk the egg yolks with the remaining tablespoon of lemon juice until thick and pale yellow.
Set the heatproof bowl over the simmering water (the bowl with the yolks should not touch the simmering water). Gradually drizzle in the melted butter, whisking continuously. Continue whisking until the sauce thickens. Season with cayenne and a pinch of kosher salt. Set aside and keep warm.
Melt the remaining 4 tbsp butter in a large skillet over medium-low heat. Carefully crack the 4 eggs into the skillet, taking care not to break the yolks. Cook until the whites are set, about 3 to 4 minutes. Season the eggs with salt and pepper.
Cut the steak in half. Place one half on each of two plates. Top with some of the asparagus and a generous spoonful of crab meat. Plate two of the eggs on the side and drizzle some of the Hollandaise sauce over the steak and serve.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.
BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.