Originally posted April 2011.
One of the best things about having a dad in the cattle business, is that I am given the opportunity to try cuts of meat that I would otherwise never think to purchase. One example of this is the breakfast steak.
While rummaging through my dad's freezer, I found a pack of these small, thin steaks, and brought them home to experiment with.
The result: greasy spoon dining at its finest!
Greasy Spoon Steak Sandwiches:
4 breakfast steaks
3 T smoked paprika
1 C AP flour
1 T salt
1 t pepper
2 slices of good sourdough bread, cut in half (acme or san luis sourdough are my current favorites)
4 thick slices of juicy tomato (don't bother if they aren't in season)
heat canola oil in a large cast iron skillet, making sure it is deep enough to pan fry the steaks.
mix smoked paprika, flour, salt & pepper in a breading dish.
in another breading dish, whisk one egg with a fork.
dip your breakfast steaks, one at a time, in the egg, and then into the dry mix, coating the steaks with a thick breading.
when the oil is hot enough, place all 4 steaks in, and pan fry until the bottom is golden brown, flip, and fry until both sides are golden brown.
on a plate covered in paper towels, place the fried steaks and set aside.
you can either toast or grill your sourdough bread.
while grilling gives a better flavor, it is not always practical for those of us who live in city apartments.
once your bread is toasted or grilled, put a nice schmear of mayo on it.
place your tomato slice on bread.
place the steak on top of that, and enjoy this amazing open face sandwich with a knife and fork.
serve this for dinner with a glass of chilled lambrusco, and life.is.good.
drew bailey scott
My raison d'etre: Seeking and experiencing that which improves my life in all areas. The purpose of this blog: to share those incredible discoveries with others, hopefully making their lives even better!