Traditional steak & eggs get a yummy upgrade with this mouthwatering sandwich from Chef Jason Parsons.

Grilled steak, fried egg, apple & caramelized onion sandwich

Ingredients:

• 2 x 6oz striploin steak
• 1 tbsp spice mix (½ tsp cracked black pepper, ½ tsp sea salt, 1 tsp sumac spice, 1 tsp chili powder)
• 1 cup thinly sliced onions
• 1 tsp grape seed oil
• 1 tbsp finely chopped rosemary
• ½ cup apple cider
• 4 slices horseradish cheddar (or cheddar & 1 tsp horseradish)
• 2 whole hens eggs
• ¼ roasted garlic mayonnaise
• 1 cup arugula leaves
• 2 large Kaiser buns

Method:

Sauté the sliced onions & rosemary over medium to high heat. Continue to stir and as they brown add a splash of the apple cider to remove the brown from the bottom of the pan. Continue to brown while repeating to add small amounts of the apple cider. This will help the onions to soften and caramelize.

Once the onions are nicely caramelized remove from the pan immediately. Set aside and allow to cool.

Rub the striploin steaks with the spice mix and grill over a preheat grill. Cook to a medium, approximately 3 minutes on each side depending on the thickness of the steak.

Once cooked remove from the grill, lay the caramelized onion and sliced horseradish cheddar over the steaks and allow to rest for 3 to 5 minutes in a warm oven.

Spread the roasted garlic mayonnaise on the buns, top with arugula. Then arrange the steaks with the caramelized onions and melted cheddar on top of the arugula.

In a pan, fry the eggs over medium heat until the whites are set and the yolks is still runny.

Place the egg on top of the steaks and close the sandwich with the top of the bun. Serve warm.

Courtesy Jason Parsons
www.peller.com
@chefparsons