Grilled Tuscan Steak with Fried Egg and Goat Cheese
Grilled Tuscan Steak with Fried Egg and Goat Cheese
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 716
- Total Fat
- 57
- Saturated Fat
- 23
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 48
- Cholesterol
- 315
- Sodium
- 686
- Total: 15 min
- Prep: 3 min
- Cook: 12 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 716
- Total Fat
- 57
- Saturated Fat
- 23
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 48
- Cholesterol
- 315
- Sodium
- 686
- Total: 15 min
- Prep: 3 min
- Cook: 12 min
Ingredients
4 (8 ounce) rib-eye steaks
Salt and freshly ground black pepper
2 tablespoons herbs de Provence
2 tablespoons, plus 2 teaspoons olive oil
4 eggs
2 ounces goat cheese, crumbled
2 tablespoons chopped fresh parsley leaves
Directions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbs de Provence. Drizzle with 2 tablespoons of the olive oil. Grill for about 6 to 8 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest.
- Meanwhile, in a medium skillet, heat the remaining olive oil over medium-high heat. Crack the eggs directly into the pan, seasoning quickly with salt and pepper. Cook until egg whites are set, about 2 to 3 minutes.
- To serve: Place the steaks on 4 serving plates. Carefully place the eggs on top of each steak. Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve.
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