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Steak and Eggs with Potato Rosti and Asian Steak Sauce
main dishes

Steak and Eggs with Potato Rosti and Asian Steak Sauce

(Not rated yet )
The classic breakfast combo of steak and eggs is elevated with an Asian twist. A final drizzle of steak sauce made from sweet soy sauce and tamarind paste will convince you that this is anything but ordinary.
  • 30m

    prep time

  • 50m

    Cook Time

  • 438

    Calories

  • 13

    Ingredients

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Ingredients

6

Servings

  • 1 pound medium Yukon gold potatoes
  • 2 tablespoons crumbled crisply cooked bacon
  • 1/4 teaspoon salt
  • 2 tablespoons oil, divided
  • 1/4 cup sweet soy sauce
  • 5 teaspoons tamarind concentrate (paste)
  • 1 pound beef tenderloin, cut into 6 steaks
  • 2 tablespoons McCormick® Black Pepper, Coarse Ground
  • 3 cups arugula
  • 1/4 cup shaved Manchego cheese
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 6 eggs

Instructions

  • Bring potatoes and water to cover to boil in medium saucepan. Reduce heat to low; simmer 15 minutes or until fork tender. Drain potatoes; cool slightly. Peel potatoes; shred with grater. Mix shredded potatoes, bacon and salt until well blended. Form into 6 patties.

  • Heat 1 tablespoon of the oil in large nonstick skillet on medium heat. Add potato patties; cook 7 to 8 minutes per side or until crisp and golden brown. Transfer to plate; keep warm.

  • Mix sweet soy sauce and tamarind concentrate in small bowl. Set aside. Season steaks with pepper. Grill over medium-high heat 3 to 4 minutes per side or until desired doneness. Let stand 5 minutes before slicing.

  • Mix arugula, cheese, remaining 1 tablespoon oil and lemon juice in large bowl; toss to coat well. Set aside.

  • Melt butter in large nonstick skillet on medium heat. Cook eggs, sunny-side up, until desired doneness. To serve, place a potato rosti, 1/2 cup salad, sliced steak and a fried egg on each plate. Drizzle steak with soy sauce mixture.

Nutrition information (per Serving)

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