“Leftover steak?” many of you are saying. “What leftover steak?” It’s not an easy task, leaving Fleming’s without devouring every last succulent morsel of steak on your plate. But for those of you with the willpower to save a little, Executive Chef Russell Skall has created this exquisitely simple and delicious recipe. It’s perfect for breakfast. Or for lunch or dinner—if you can wait that long.
STEAK WITH CHORIZO & EGGS
From Fleming’s Executive Chef Russell Skall
2 eggs
1 tsp. milk
Pinch salt & black pepper
2 tsp. butter
2 oz. chopped chorizo
2 green onion stalks
3 slices avocado
Leftover steak
2 eight-inch corn or flour tortillas
Combine the eggs, milk, salt and pepper in a small mixing bowl and lightly whip with a fork. Melt the butter in a nonstick pan on medium-high heat and cook the chorizo for 2 minutes. Slice the onions including stalks into1/2” pieces and sauté 1 minute with the chorizo. Add the eggs and stir while cooking to desired doneness. While the eggs are cooking, place the leftover steak on a baking pan and broil on high for 3-4 minutes, then slice. Microwave the tortillas for 30 seconds. Fill with scrambled eggs, sliced avocados and sliced steak. Serves one.
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