Grilled Steak and Eggs with Beer and Molasses (Patrick and Gina Neely) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 1/2 teaspoons unsalted butter |
1/2 medium onion, finely diced |
1 clove garlic, minced |
1 cup ketchup |
1/2 cup molasses |
1/2 cup apple cider |
2 tablespoons sugar |
1/2 cup lager-style beer |
1 1/2 teaspoons yellow mustard |
2 teaspoons lemon juice |
1 1/2 teaspoons worcestershire sauce |
1 1/2 teaspoons cayenne pepper |
1 1/2 teaspoons paprika |
2 1 -pound strip steaks (1/2 inch thick) |
salt and freshly ground pepper |
1 tablespoon vegetable oil |
4 grilled eggs (recipe below) |
Directions:
1. Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
2. Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
3. Grilled Eggs:
4. Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.
5. Photograph by Miki Duisterhof
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