Steak and Eggwiches

by Rachael Ray Show Staff 9:00 AM, September 1, 2014

Aired September 1, 2014

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.

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.