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Weekend Brunch Weekend Brunch

Joe Carroll’s Perfect Grilled Steak and Eggs

Joe Carroll’s Perfect Grilled Steak and Eggs: Photography by William Hereford

Photography by William Hereford

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One of the very first things I cooked for myself—I think I was twelve at the time—was a hamburger patty with a fried egg on top. I’ve always loved steak and eggs for the way it combines breakfast with dinner. I wouldn’t eat this dish at 8 a.m. before work on a weekday, but it’s one of my favorite weekend brunches and a great use for leftover meat and potatoes.

Never grilled an egg before? All you do is heat up a skillet on the hottest place possible on the grill and crack the eggs into it. To help the whites set quickly, cover the skillet (or the grill) while the eggs cook.

GRILLED STEAK AND EGGS

Makes 4 servings
• Two 8-ounce hanger steaks, trimmed
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 4 large eggs
• Grilled Fingerling Potatoes (see below)
• Coarse sea salt
• 6 tablespoons melted Garlic Butter (see below)

Artisan Books

Artisan Books

Start charcoal and let burn until coals are glowing red and coated in gray ash, about 15 minutes. Spread an even layer of charcoal, about one or two coals deep, over the bottom of the grill.

Generously season the steaks with kosher salt and pepper. Grill the steaks, turning frequently, for about 8 minutes for medium-rare or 10 minutes for medium. Transfer to a cutting board and let rest for 5 minutes, then cut each steak in half.

Meanwhile, heat the oil in a large nonstick skillet over the grill. Crack the eggs into the pan and fry until the whites are set but the yolks are still runny, about 4 minutes. Season with kosher salt and pepper.

Divide the steaks and potatoes among plates and sprinkle with coarse salt. Top each steak with a fried egg. Drizzle the garlic butter over the steak and eggs and serve at once.


This simple side dish can be served alongside any meat or other main course you’re throwing on the grill. A hot grill crisps up the exterior of the fingerlings so they are like fat steak fries, making them the perfect starch accompaniment.

GRILLED FINGERLING POTATOES

Makes 4 servings
• 1 pound fingerling potatoes, scrubbed
• Kosher salt
• Extra-virgin olive oil
• Freshly ground black pepper
• ¼ cup melted Garlic Butter (see below)
• ¼ cup chopped parsley

Put the potatoes in a large saucepan and add enough water to cover by 2 inches. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are just tender, about 10 minutes. Drain and let cool slightly, then cut lengthwise in half.

Start charcoal and let burn until coals are glowing red and coated in gray ash, about 15 minutes. Spread an even layer of charcoal, about one or two coals deep, over the bottom of the grill.

In a large bowl, toss the potatoes with olive oil until well coated. Season with salt and pepper and toss again. Grill the potatoes, cut side down, until charred on the first side, 2 to 3 minutes. Turn the potatoes over and grill until the skin is crispy, about 2 minutes longer.

Transfer the potatoes to a bowl and toss with the garlic butter. Season to taste with salt and pepper, sprinkle with the parsley, and toss again. Transfer to a serving bowl and serve.

GARLIC BUTTER

Makes about 1 cup
• ½ pound (2 sticks) unsalted butter, cubed
• 6 garlic cloves, finely chopped

In a saucepan, melt the butter over low heat. Add the garlic and cook over medium-low heat for 5 minutes; the butter should simmer gently but not brown. Remove from the heat.

Skim the foam from the top of the butter and slowly pour the butter through a fine-mesh sieve set over a bowl. Discard the milky solids and garlic. The butter can be refrigerated for up to 3 weeks.


Joe Carroll is the owner of Brooklyn-based restaurants Fette Sau, Spuyten Duyvil and American steakhouse, St. Anselm. The recipe is excerpted from Feeding the Fire, by Joe Carroll and Nick Fauchald (Artisan Books).

Recipe Courtesy of Artisan Books Copyright © 2015. Photographs by William Hereford.


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