Steak and Eggs and Asparagus

 

steak and eggs

 “There is no doubt that it is around the family and the home that all the greatest virtues, the most dominating virtues of human, are created, strengthened and maintained.”  –Winston Churchill

I’ve made this for Adam for dinner and it got a thumbs up.  Of course who doesn’t give a thumbs up to steak?  You can use any cut of steak for this.

1 bunch asparagus, rinsed (trim off rough ends)
2 6-ounce 3/4-inch top sirloin steaks (or whatever kind of cut you want)
2 teaspoons dried thyme
2 eggs
Coconut oil (or extra virgin olive oil)
Salt and pepper
Parmesan cheese

 Directions:
  1. Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Add asparagus to baking sheet and toss with 1 tablespoon of  oil, 1/2 teaspoon of salt and some black pepper. Arrange into one layer and bake 12-15 minutes until tender and the tips begin to brown.
  3. Heat a heavy-bottomed oven-safe pan (or cast iron pan) over medium high heat. Season steaks with salt, pepper and dried thyme.  Rub in the seasoning and about 1 teaspoon of oil into both sides of the steaks.  Once the pan is hot, add steaks and sear them for 1-2 minutes on each side, then slide the pan with the steaks into the oven and cook 2-3 minutes for medium to medium-well done. Remove from oven and rest 2 minutes before slicing into thin strips.
  4. While the steak rests, fry the eggs. Heat a frying pan over medium heat, add 1/4 teaspoon of salt (optional) and a tablespoon of oil.  When pan is hot add eggs.   While the eggs cook, use a spoon to drizzle the hot oil over the eggs.  (I used to watch my dad cooking eggs on Saturday mornings when I was a little kid.  I loved to watch him spoon the bacon grease over the tops of the eggs. They were so delicious that way).  Cook until the egg whites are firm, but the yolk is still runny.
  5. Serve steak and eggs and asparagus on a plate and top with sprinkled Parmesan.

The Best Asparagus

 

asparagus

 

 

“Be yourself; everyone else is already taken.” –Oscar Wilde

Adapted from Cooking Light Magazine.  Makes 4 servings.

  • 1 bunch fresh asparagus, trimmed
  • Cooking spray
  • Pepper to taste, sea salt (optional–you have a lot of salt in your soy sauce)
  • 2 tablespoons butter
  • 1 teaspoon soy sauce
  • 1 tablespoon balsamic vinegar

Preheat oven to 400 degrees.  Arrange asparagus on a baking sheet.  Coat with cooking spray and season with salt and pepper.  Bake asparagus 12 minutes in the preheated oven, or until tender and starts to caramelize.  If you take it out while still crunchy and fresh in the middle, it’s not as good.  Pour sauce on asparagus immediately on taking it out of the oven, so it will sizzle.  Can use this sauce over salmon or whatever else you are baking with the meal.

Sauce:

Melt the butter in a saucepan over medium heat and slightly brown it (If you’re not used to doing a brown butter, all you have to do is put it in a saucepan over medium low heat for about 5 minutes or until it’s nutty and brown. Then spoon off the milk fat (butter foam) and discard. What you’re left with is a clear, rich brown butter. Because you lose a little volume by discarding the foam, always add a little bit more butter than called for in the original recipe).  Then, remove from heat and stir in soy sauce and balsamic vinegar.  Pour over the baked asparagus and enjoy.