Steak WITH FRIED QUAIL EGGS & TARRAGON

Food & Drink - - TRENDS -

Here steak and eggs are reimag­ined as a gorgeous, two-bite hors d’oeu­vre. Since quail eggs have a tougher shell than chicken eggs, open them ahead of time by cut­ting the tops off with a ser­rated knife and pour­ing the egg into a ramekin. Don’t cook the steak too rare or the cros­tini will be tricky to eat.

1 New York strip loin steak, 14 oz (425 g) about 1½ inches (4 cm) thick

Salt and freshly ground pep­per to taste 1 rec­tan­gle fo­cac­cia, Ace Bak­ery if avail­able 2 cloves gar­lic, halved

Di­jon mustard to taste

2 tbsp (30 mL) veg­etable oil, di­vided

12 quail eggs

Coarse sea salt and tarragon leaves for serv­ing

1 Let steak stand at room tem­per­a­ture for 30 min­utes. Pre­heat grill to medium-high.

2 Sea­son steak gen­er­ously with salt and pep­per. Clean and oil bar­be­cue grate. Grill steak, turn­ing oc­ca­sion­ally, un­til medium-rare to medium, 10 to 12 min­utes. Trans­fer steak to cool­ing rack and rest 20 min­utes. Slice ¼ inch (5 mm) thick.

3 Pre­heat broiler to high. 4 Cut fo­cac­cia cross­wise into 6 slices, each ¾ inch (2 cm) thick. (Save rest for an­other use.) Trim ends and cut each slice in half. Place on a foil-lined heavy-duty bak­ing tray. Broil 4 inches (10 cm) from heat un­til lightly browned, 1 to 2 min­utes per side.

5 Rub tops of cros­tini with cut sides of halved gar­lic. Smear gen­er­ously with Di­jon. Top each cros­tini with a slice of steak.

6 Heat 1 tbsp (15 mL) veg­etable oil in a large non­stick pan over medium heat. Fry 6 quail eggs un­til whites are set, about 1 minute. Trans­fer to cros­tini. Re­peat with re­main­ing oil and eggs. Sprin­kle cros­tini with coarse salt and tarragon.

Makes 12

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