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Steak and Eggwiches

Steak and Eggwiches


  • 2 pounds flank steak, at room temperature

  • Canola oil

  • Salt and pepper

  • Granulated onion (about 1/2 teaspoon)

  • Granulated garlic (about 1/2 teaspoon)

  • 10 eggs

  • 2 tablespoons grated onion

  • 1 large clove garlic, pasted

  • About 2-3 tablespoons mayonnaise

  • 1 rounded tablespoon yellow mustard or Dijon mustard

  • 1 rounded tablespoon dill or sweet pickle relish

  • 2 teaspoons Tabasco (depending on how hot you like it)

  • 1 teaspoon Worcestershire sauce, or to taste

  • 6 sandwich English muffins or large buttermilk biscuits, homemade or store-bought, split and toasted

  • Chopped lettuce, finely chopped tomatoes and finely chopped red onions, for topping


Rub the room temperature steak with oil and season with salt, pepper, granulated garlic and granulated onion. Pre-heat a griddle or grill pan over medium-high heat. In a pot, cover the eggs with water and bring to a rolling boil. Remove from the heat; cover and let stand for 10 minutes. Crack the eggshells and soak in cold water to loosen. Peel the eggs and place the yolks in a bowl; chop the whites and reserve on cutting board. Mash the yolks with salt, pepper, grated onion, garlic, mayo, mustard, relish, hot sauce and Worcestershire. Taste to adjust the seasoning; stir in the whites. Grill the steak for 8-10 minutes, turning once. Let rest for a few minutes, then thinly slice on an angle against the grain. Assemble the sandwiches on toasted muffins or biscuits, starting with chopped lettuce, tomato, red onion and a few slices of steak, then top with the deviled egg salad and set the muffin or biscuit tops in place.