Dirty Steak ‘n’ Egg Muffins
Bavette cooked dirty in the coals, a crisp fried egg and a smoky chimichurri, stacked high on a toasted muffin. WAYNE SMITH of Daddy Bear Grills builds the Ultimate Brunch, his Dirty Steak n Eggs Muffins, on the Kadai.
Ingredients
MAKES 6
THE MUFFIN STACK
1kg bavette steak, from Porky Whites
6 free range eggs
6 English muffins
Olive oil
Maldon sea salt
1 bunch fresh flat leaf parsley
1 bulb of garlic
1 red chilli
Dried oregano
Red wine vinegar
Olive oil
1 lemon
Maldon sea salt
Method
1. Make the chimichurri first. Finely chop the parsley, garlic and chilli, then stir through a pinch of dried oregano, a splash of red wine vinegar, a squeeze of lemon and enough olive oil to loosen. Season with Maldon salt and set aside to mellow.
2. Cook the bavette dirty, straight on the glowing coals. Turn it until the outside is deeply charred and the inside stays blushing, then rest it well.
3. Fry the eggs in the skillet over the fire until the edges frill and crisp.
4. Toast the muffins cut side down on the grill.
5. Build it: sliced bavette on the muffin, egg on top, chimichurri drizzled generously over. Eat standing far too close to the fire.
More Recipes Ideas
Method
1. Make the chimichurri first. Finely chop the parsley, garlic and chilli, then stir through a pinch of dried oregano, a splash of red wine vinegar, a squeeze of lemon and enough olive oil to loosen. Season with Maldon salt and set aside to mellow.
2. Cook the bavette dirty, straight on the glowing coals. Turn it until the outside is deeply charred and the inside stays blushing, then rest it well.
3. Fry the eggs in the skillet over the fire until the edges frill and crisp.
4. Toast the muffins cut side down on the grill.
5. Build it: sliced bavette on the muffin, egg on top, chimichurri drizzled generously over. Eat standing far too close to the fire.
