The Mister insisted that he did not want a gift for his first Father's Day. I wanted to do something special for him, so I decided to make him his favorite breakfast: steak and eggs. I searched around online, not necessarily for a recipe, but for tips on what cut of steak to use, how to season it and best method to cook it. Then I came across a Food Network recipe from Pat and Gina Neely for grilled steak and eggs with a homemade steak sauce.
A little adaptation was necessary, since we don't own a grill. But I made the steak sauce almost exactly as written, and wow! The sweet and spicy sauce is fantastic on simply-seasoned steak. The Mister even grabbed a slice of bread to mop up the remaining sauce on his plate after the steak was gone.
This recipe makes two cups of sauce, which was way more than I needed for the two of us, but I didn't scale down the recipe — this sauce will taste fantastic on other cuts of steak or even burgers! If you don't want to spend the morning cooking, go ahead and make it the night before. Refrigerate overnight, and warm in the morning in a saucepan over medium heat while cooking the steak and eggs.
Steak and Eggs with Molasses-Beer Sauce
Slightly adapted from FoodNetwork.com
For the sauce:
- 1 tablespoon unsalted butter
- ½ medium yellow onion, finely diced
- 1 clove garlic, minced
- 1 cup ketchup
- ½ cup molasses
- ½ cup apple cider
- 2 tablespoons sugar
- ½ cup lager-style beer
- 1 ½ teaspoons yellow mustard
- 2 teaspoons lemon juice
- 1 ½ teaspoons Worcestershire sauce
- 1 ½ teaspoons cayenne pepper
- 1 ½ teaspoons paprika
For the steak and eggs:
- 1 pound boneless sirloin steak
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 4 eggs
- In a medium saucepan over medium heat, melt the butter. Add the onions and garlic, and saute until soft and the onions are translucent, about 3 minutes. Add the remaining sauce ingredients, and whisk until evenly combined. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes, until the sauce is reduced to 2 cups. If preparing in advance, cool to room temperature, then transfer to tightly covered food storage container and refrigerate overnight.
- Season the steak with salt and pepper, and brush with vegetable oil. Heat a skillet over medium-high heat, and cook the steak for 4 minutes. If sauce was made in advance, pour into medium saucepan and place over medium heat to rewarm. Flip the steak over, and cook another 3 to 4 minutes for rare doneness. Remove to wooden cutting board and allow to rest while you cook the eggs.
- Spray a small skillet with nonstick cooking spray, and place over medium heat. Gently crack an egg in the center of the pan. Leave yolk intact for over-easy, or break it for over-hard. Cook until the bottom egg white is set, then loosen with a spatula and gently flip. Let sit for 15 seconds, then slide out of the skillet and onto a serving plate. Repeat with remaining eggs.
- Thinly slice the steak against the grain and divide among the serving plates. Top with a few spoonfuls of molasses-beer sauce.