Steak and eggs with stuffed tomatoes.
So, the tomatoes, I've got the oven on 450,
you can turn the broiler to like medium high
and these are the herbs we're gonna put inside our tomatoes.
A huge bunch of parsley,
a couple tablespoons of fresh thyme is what I have over here
and a nice fat handful of basil.
Now, the four beef steak tomatoes, I hate to be gross,
but I'm just gonna tell you the truth,
what I did was cut the top off
and stick my pinky in each section,
you can also use a grapefruit spoon,
but I find it quite effective to just wash your hands,
stick your pinky in
and then you have all these cavities for herbs.
All I did was drizzle this with great EVOO,
really good olive oil, salt and pepper.
Then we're going to stuff in all of those herbs and garlic
and let that all slump down.
Here's the weird part,
we're gonna make the tomatoes first.
Minute steaks are actually thin cut pieces of sirloin
that you pound out and they cook a minute or two
on each side.
They gave me larger pieces than I would normally find
in the case, but they're gorgeous
and normally I just portioning out in your head,
two, three ounce pieces of steak per person
is what I would portion.
These are more like seven or eight ounce per person.
Now, when I see the in them,
you have to be generous with your seasoning
and you have to do a few things first.
Take the chill off, preheat a large cast iron pan,
you can see that's happening right now.
I pat them completely dry.
These are both blends of salt, pepper, white pepper,
garlic and onion, camp salt has a little celery seed in it
and hit both sides evenly with your seasoning.
Now, we're gonna let that hang for a sec
and we're gonna get the tomatoes into the oven.
The tomatoes are actually gonna take longer
than pretty much anything else,
about two cups packed of basil, thyme and parsley
and depending on how much you love garlic,
a couple of clothes of garlic.
(food processor buzzing)
And then we pulse, pulse, pulse.
(food processor buzzing)
Gently using my fingertips to just pack
all of this in there
and then we put a little bit more olive oil up on top
to let the herbs set into the tomatoes.
So, we put the tomatoes in, the pan's getting nice and hot,
I've got the hood on.
I might have to turn it up a little bit guys.
It might be hard to hear me.
I also have a second pan to make our scrambled eggs in.
So, for every four people, whisk up 12 eggs
and we're going to add a little bit of not too hot sauce
and I whisk that into the eggs with little salt and pepper.
We're gonna cook the eggs in butter
in a non-stick pan separately from our minute steaks.
Okay guys, now we're taking the browned steaks,
again, no joke, minute steak really cooks in a minute or two
on each side depending on the doneness that you like
and we have the giardiniera,
this is the pickled vegetable salad
with the celery, mild or hot peppers,
cauliflower and carrots in brine.
Anyway, here's our relish.
It's just chopped up giardiniera,
which you can buy mild or hot,
that goes on top of the steak.
That's how John likes his eggs,
still a little bit jammy.
Couple pieces of rested minute steak.
Little drizzle of au jus.
Look at that, the giant broiled tomato.
Over the steaks we have the giardiniera relish.
I mean, come on.