Sarasota's Steak & Eggs With Pesto Bread and Tomato Relish

"I love to take an ordinary steak recipe and make it affordable any night of the week. This is one of those. I love steak and eggs, but I also love to cook a tender good steak. So, this is one of those dishes. One (1) strip steak made affordable for 3, served over grilled pesto bread and of course topped with fried eggs and a tomato basil relish. This is such a quick easy dinner. It looks like a lot, but it is not difficult. Serve this with some grilled asparagus as a side dish for a great perfect dinner."
 
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Ready In:
40mins
Ingredients:
17
Serves:
3
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ingredients

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directions

  • This is so much easier than it looks. Make the relish and pesto sauce as the steaks marinate and then just grill the steak and bread and as the steak rests, make your eggs and serve.
  • Steak -- In a large baggie or bowl, mix together the worcestershire, lemon juice, salt and pepper. Now for the steak, I cut mine in 3 pieces and then lightly pound each piece, not too much -- you still want it fairly thick. I pound mine with a meat mallet in between 2 pieces of plastic wrap. Place in the baggie or bowl and pour in the marinade. Marinade 30 minutes on the counter. You want them room temp to cook anyways, so no reason to refrigerate.
  • Bread and Pesto Spread -- Cut your bread slices and set to the side. In a small bowl, mix the mayonnaise, pesto (store bought it fine), parmesan, salt and pepper. That is it - just set to the side.
  • Tomato Relish -- In a small bowl, add the tomatoes, shallot, vinaigrette and fresh basil, just mix and set to the side. I like mine room temperature.
  • Steak -- In a large non stick pan or even a grill pan which would be ideal, add 1 tablespoon of the butter and bring to high heat. Cook the steaks until crusty brown on the first side. They should take more than just 2-3 minutes. Flip, and cook the second side another 2-3 minutes until golden brown. You want the steaks medium to medium rare (my preference). Remove and cover with foil to let rest.
  • Bread and Eggs -- As the steak rests, we are going to finish the bread and cook the eggs.
  • First the bread - Place on a baking sheet and under the broiler middle shelf, broil until lightly golden brown and then flip. Again, broil until lightly golden on the second side. They will only take about 1 minute per side so make sure to keep an eye on them.
  • Second, start your eggs. In the same pan as the steaks, add the remaining 1 tablespoon butter and turn the heat to medium / medium low. NOT too high, you want the eggs to cook slowly, not get brown edges. Add each of the eggs in and cover. Cook for about 4-5 minutes until set. The whites will be set but the yolks will still be soft and runny.
  • Bread -- The bread is all crusty so now all you need to do is spread the pesto mayo on each piece of toasted bread and put back under the broiler for just a minute until golden brown.
  • Serve -- The steak has rested, so cut each piece into 2 or 3 slices and put on top of 2 pieces of the pesto bread. Top with two fried eggs and a spoon of the tomato relish. This is a great dinner! Serve with a side of asparagus for a decadent dinner. A great way to stretch your dollar -- one steak, 3 people. ENJOY!

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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