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"This meal is John's new favorite for Sunday brunch," says Rach, adding that he requests it quite often! It's basically an Asian spin on steak and eggs. She coats the steaks with a hoisin glaze, tops them with toasted sesame seeds and serves rolled omelets with scallions alongside. The dish is "very simple and super delish," and great for breakfast, lunch or dinner (BLD), too!
For the sauce, place ingredients in small pot or pan, bring to bubble and gently thicken while you cook the steaks.
For the steaks, heat cast-iron enamel skillet over medium to medium-high heat. Season steaks with salt and pepper, spray pan and add steaks, then cook 6 to 7 minutes, turning once, and sear the edge with thin layer of fat. Spoon sauce over steaks and turn them 1 minute to glaze. Remove from heat.
For the omelet, whisk up eggs with salt and white pepper.
Heat nonstick medium skillet over medium heat with cooking spray, melt butter and cook whites of scallions 1 minute. Add eggs and let them settle and brown, then pull eggs back to settle them and cover pan with lid 2 minutes. Roll the browned omelet, slide out and cut in half on a bias.
Serve steaks topped with sesame seeds with rolled omelet alongside and top with scallion greens.