New York Steak Salad With Scrambled Eggs Recipes

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ELI ZABAR'S EGG SALAD SANDWICH



Eli Zabar's Egg Salad Sandwich image

In 1975, Eli Zabar, the owner of E.A.T., Eli's at the Vinegar Factory and numerous restaurants and markets throughout the city, invented what he calls the platonic ideal of an egg salad sandwich. He did it by eliminating half the egg whites. During this period, he was into simplicity, he said, and he wanted to get to the essential "egginess" of egg salad. The recipe remains unchanged more than 40 years later. But what of all the leftover hard-cooked egg whites? E.A.T. sells them as chopped egg white salad in two versions: plain, and dressed with mayonnaise and dill. Waste not, want not.

Provided by Elaine Louie

Categories     easy, lunch, quick, weekday, main course

Time 30m

Yield 2 sandwiches

Number Of Ingredients 6

8 large eggs
1/3 cup mayonnaise
Salt
pepper
1 tablespoon chopped fresh dill
4 slices bread

Steps:

  • Put the eggs in a medium pan and cover them with cold water. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes. Place pan in the sink under cold running water until the eggs are cool.
  • Peel the eggs. Remove the yolks from 4 of them (save the whites for another use). Chop the 4 yolks with the 4 remaining whole eggs.
  • In a medium bowl, gently and quickly mix the chopped eggs, mayonnaise, and salt and pepper to taste. Add the dill, mix the egg salad once more, and make into sandwiches.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram, TransFat 0 grams

BRIOCHE WITH CAVIAR AND SCRAMBLED EGGS



Brioche With Caviar And Scrambled Eggs image

Provided by Moira Hodgson

Categories     easy, quick, appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 5

6 brioches
8 eggs
Coarse salt and freshly ground pepper to taste
4 tablespoons unsalted butter
4 ounces caviar

Steps:

  • Preheat oven to 350 degrees and heat the brioches. Meanwhile, prepare the eggs.
  • Beat the eggs with the salt and pepper. Add half the butter, cut in little pieces.
  • Melt the rest of the butter in a saucepan and then cook the eggs, but very slowly until they are soft but not dry.
  • Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioches warm.
  • Fill the brioches with the egg mixture and top with caviar. Place the lids at an angle on the side.

NEW YORK STEAK TEPPANYAKI



New York Steak Teppanyaki image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 15

Soybean oil
2 (6-ounce) New York steaks
Kosher salt and freshly ground black pepper
Garlic powder
2 teaspoons unsalted butter, cut into small pieces
4 tablespoons soy sauce, divided
1 carrot, thinly sliced on the bias
1/2 cup snow peas
1/2 cup sliced savoy cabbage
1/2 cup bean sprouts
2 tablespoons mirin
2 tablespoons sliced shallots
2 tablespoons finely chopped tomato
1 pinch red chili flakes
Cilantro leaves, for garnish

Steps:

  • Put a large skillet over medium-high heat and brush it with some soybean oil. Season the steaks with salt, pepper, and garlic powder. When the pan is hot, add the steaks. Cook until the steaks are nicely browned, about 4 to 6 minutes. Flip the steaks and cook for 2 more minutes. Top the steaks with the butter and 1 tablespoon soy sauce. Cook for another 2 to 4 minutes, depending on how you like your steaks done. Remove the steaks to a cutting board, cover them with foil, and let them rest while you cook the vegetables.
  • Carefully wipe out the pan and brush it with some more oil. Add the carrots, snow peas, and cabbage. Season them with salt, pepper, and garlic powder and cook them until they are just tender, about 2 to 3 minutes. Add more oil, if necessary. Add the bean sprouts and 1 tablespoon soy sauce and cook just until the bean sprouts are warmed through. Divide the vegetables between 2 serving plates. Slice the steaks and arrange them on top of the vegetables.
  • Put the remaining 2 tablespoons soy sauce and mirin into the pan over low heat. Add the shallots, tomato, and chili flakes and cook until the shallots have softened, about 2 minutes. Spoon the sauce over the steaks and garnish with cilantro.

HEALTHY STEAK AND EGGS SCRAMBLE



Healthy Steak and Eggs Scramble image

This is great with any lean steak, and left overs work great! Something different from the everyday ho hum breakfast.

Provided by Darrinw2001

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cup lean sirloin steaks, cut into 1/2-inch cubes
4 egg whites
2 whole eggs
1 teaspoon skim milk
2 teaspoons olive oil
1 teaspoon paprika
1 medium potato, cut into 1/2-inch cubes
2 tablespoons chopped onions
1/4 cup mushroom
2 teaspoons Worcestershire sauce
2 tablespoons low-fat cheese, shredded

Steps:

  • heat medium shillet on medium high heat.
  • add oil, onions, and potatoes to pan, paprika, salt and pepper to taste, and cook for 5 minutes.
  • While potatoes are cooking, add eggs and milk in small bowl and beat well.
  • add steak, worcestershire sauce, and mushrooms to pan and cook for 3 to 6 minutes or until steak is done to your liking.
  • drain any excess fat from pan and add eggs. scamble together for 3 to 4 minues until eggs are fully cooked.
  • top with cheese and serve.

Nutrition Facts : Calories 257.6, Fat 10.4, SaturatedFat 2.6, Cholesterol 213.2, Sodium 293.6, Carbohydrate 22.8, Fiber 3, Sugar 3, Protein 18.2

MOROCCAN-SPICED COUSCOUS WITH SCRAMBLED EGGS



Moroccan-Spiced Couscous with Scrambled Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 onion, diced
1 tablespoon ras el hanout seasoning
1 tablespoon tomato paste
1 cup quick-cooking couscous
Kosher salt and freshly ground pepper
8 large eggs
1/4 cup heavy cream
2 tablespoons plus 1 teaspoon fresh lime juice
1 cup roughly chopped fresh cilantro
1/2 English cucumber, diced
1/2 cup plain whole-milk yogurt

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes.
  • Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt.
  • Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper.
  • Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.

Nutrition Facts : Calories 460, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 393 milligrams, Sodium 831 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 21 grams, Sugar 5 grams

NEW YORK STEAK WITH ROASTED GARLIC AND ANCHO BUTTER



New York Steak with Roasted Garlic and Ancho Butter image

Provided by Marcela Valladolid

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 6

1 whole head garlic
2 sticks unsalted butter, softened
2 ancho chiles, stemmed, seeded, deveined and ground, or 2 tablespoons store-bought ancho chile powder
Salt and freshly ground black pepper
4 (8 to 10-ounce) New York steaks
2 tablespoons olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle.
  • Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until firm, about 1 hour.
  • Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter.

ULTIMATE TAILGATE STEAK AND EGGS TACOS



Ultimate Tailgate Steak and Eggs Tacos image

Provided by Food Network

Time 5h

Yield 12 tacos

Number Of Ingredients 8

2 New York strip steaks, at room temperature
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
Steak sauce, for drizzling
12 large eggs
1/2 cup milk
12 flour tortillas
Hot sauce, for serving

Steps:

  • Preheat a grill for cooking over high heat.
  • Liberally sprinkle the steaks on both sides with salt and pepper. Grill the steaks until just slightly less cooked than desired. Set in a foil pan, top each steak with 2 tablespoons sliced butter and cover with aluminum foil to rest about 20 minutes.
  • Remove the steaks to a cutting board, reserving the juices in the pan. Chop the steaks into 1/2-inch cubes, then return them to the pan with the drippings, cover and refrigerate, at least 4 hours and up to 3 days.
  • At game time: Preheat a grill for cooking at about 300 degrees F.
  • Drizzle steak sauce over the steak to taste, then cover the pan again and place the entire pan on the grill to reheat, about 10 minutes. Stir the steak and continue to reheat until warmed through.
  • Crack the eggs into a large bowl and whisk together with the milk. Place a nonstick pan on the grill and melt the remaining 4 tablespoons butter in the pan. Add the eggs and cook, stirring frequently, until scrambled and cooked through. Meanwhile, wrap the tortillas in foil and warm them on the grill.
  • Build the tacos and serve immediately, topping with hot sauce to taste.

NEW YORK STEAK SALAD WITH SCRAMBLED EGGS



New York Steak Salad with Scrambled Eggs image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 19

4 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
2 cloves garlic, thinly sliced
1/2 pound assorted mushrooms, larger ones cut in half
1 tablespoon extra-virgin olive oil
Two 1 1/2-pound boneless NY strip steaks, trimmed
Sea salt and freshly ground black pepper
2 cloves garlic, minced
1 bunch (about 6 ounces) spinach
6 large eggs
3 tablespoons heavy cream
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 head frisee lettuce, torn into bite-sized pieces
1 head Little Gem lettuce, torn into leaves
Shoestring Potatoes, recipe follows
2 russet potatoes
4 cups peanut oil
Sea salt, for sprinkling

Steps:

  • For the onions and mushrooms: Preheat the oven to 400 degrees F.
  • Heat 2 tablespoons butter in a medium skillet over medium heat, then add the onions and garlic and sweat for 4 to 5 minutes. Add the remaining 2 tablespoons butter to a second medium skillet over medium-low heat, then add the mushrooms. Cook slowly until golden, 8 to 10 minutes. Add the onions to the mushrooms.
  • For the steaks: Heat a 10-inch cast-iron pan over high heat for 2 minutes. Add the olive oil. Sprinkle the steaks heavily with sea salt and pepper. When the oil begins to shimmer, add the steaks and saute until rare (internal temperature of 135 degrees F), 3 minutes per side. Remove and set aside. Turn the heat to medium and add the garlic and spinach to the pan. Saute, stirring occasionally, until the spinach is just wilted. Remove to a cutting board and chop. Add the spinach to the onions and mushrooms. Turn heat to low to keep warm.
  • For the eggs: Whisk the eggs and heavy cream together in a medium bowl until very smooth. Melt the butter in a small, heavy-bottomed saucepan. Add the eggs and cook, stirring constantly using a wooden spoon, until they reach a soft, custard-like consistency, 5 to 7 minutes.
  • For the lettuce: Heat a wok or large skillet over medium heat. Add the olive oil. When smoking slightly, add the lettuces and cook, tossing, until wilted, 1 to 2 minutes. Add the mushroom mixture to the wok and toss. Turn the heat to low and gently mix in the scrambled eggs.
  • Put the lettuce, egg and mushroom mixture on a large serving platter. Slice the steaks and arrange around the vegetables. Place the Shoestring Potatoes on top and serve.
  • Peel the potatoes and julienne into thin matchsticks using a mandoline. Fill a large bowl with cold water and soak the potatoes for 1 hour. Drain and dry the potatoes in a salad spinner.
  • Heat the oil to 325 degrees F in a Dutch oven. Fry the potatoes in batches until cooked through, 3 to 4 minutes. Let drain on paper towels, 5 to 10 minutes. Refry until golden brown, another 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with sea salt.

SWEET AND SALTY GRILLED STEAK WITH CUCUMBER SALAD



Sweet and Salty Grilled Steak With Cucumber Salad image

The marinade on this steak is inspired by a classic Vietnamese dipping sauce called nuoc cham. Since it consists mostly of pantry staples - Asian fish sauce, brown sugar and garlic - all you need to pick up on the way home are some fresh limes and jalapeño. Nuoc cham works as a salad dressing, too. Here we drizzle it on crisp cucumbers and radishes, but sliced ripe tomatoes work just as well. You could serve it as it is with the salad on the side, or put everything on top of a bed of rice noodles or rice for a more substantial meal.

Provided by Melissa Clark

Categories     dinner, easy, weeknight, steaks and chops, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1/2 cup fish sauce
1 tablespoon packed lime zest
1/3 cup fresh lime juice (from about 3 limes)
2 tablespoons dark brown sugar
2 garlic cloves, grated or minced
1 large jalapeño, seeds and veins removed if desired, minced
1 flank steak, about 1 1/2 pounds
1 small seedless English cucumber, thinly sliced
1 large bunch of radishes, thinly sliced
4 scallions, thinly sliced
1 teaspoon vegetable, peanut or olive oil (optional)
Cooked rice noodles or rice, for serving (optional)
Sesame seeds or crushed roasted peanuts, for serving (optional)
Fresh mint leaves or cilantro, for serving (optional)

Steps:

  • In a small bowl, combine the fish sauce, lime zest, lime juice, brown sugar, garlic and jalapeño. Pour 1/2 of the mixture over the flank steak and let marinate at room temperature for at least 30 minutes (or refrigerate for up to 24 hours). Let meat come to room temperature before cooking if necessary.
  • Combine the cucumber, radishes and scallions. Pour in just enough of the marinade sauce to coat.
  • Light the grill or heat the broiler to high. Pat steak dry with paper towels.
  • If grilling, cook until done to taste, about 3 minutes per side for rare. If broiling, heat a 10-inch skillet over high heat for 5 minutes. Add oil to pan and sear the meat for 2 minutes. Flip meat and immediately transfer pan directly to top shelf of oven and broil for 2 to 3 minutes for rare, or longer for more well-done meat. Transfer steak to a cutting board and let rest for 10 minutes covered in foil.
  • Thinly slice steak and serve over cooked rice noodles or rice if desired, and top with the cucumber salad. Garnish with sesame seeds and plenty of herbs if using and serve with remaining marinade as a sauce.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 4 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 4 grams, Sodium 1959 milligrams, Sugar 6 grams

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