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Aired May 14, 2014

Steak and Eggwiches

serves 6 sandwiches

    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.