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Steak and Eggwiches

Sliced steaks and deviled egg salad on English muffins or biscuits make a delicious meal for any time of day. Serve with a side of browned diced home fries with onions.


Serves 6 sandwiches

Originally aired

  • 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 to 3 tablespoons mayonnaise 
  • 1 rounded tablespoon yellow 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, finely chopped red onions

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