Leftover Steak? Want a delicious brunch? I got you! One thing I always keep in my pantry is grits. I love to just have grits at my house because there are so many things you can make with grits! They are also AMAZINGLY DELICIOUS! So last night we had steak for dinner and I had leftovers. This morning I woke up thinking about that delicious steak, so I thought a classic steak and eggs would do the trick. But my foodie self couldn’t just stop there… I was like what would go good with a steak and egg brunch… well duh… GRITS! Black pepper and parmesan are a great combo to compliment steak and eggs. They provide a richness and earthiness that this dish requires! I hope you love this! Bon Appetit!
Equipment for this recipe:
Large Slotted Spoon
Silicon Scraping Spatula
Cast Iron Skillet (If you need to cook fresh steak)
Ingredients for this recipe:
Steak (any steak will do; leftover steak is easiest- if you don’t have leftover steak, a simple salt and pepper rub grilled on a cast iron skillet will work perfect for this recipe)
Any Steak will do- leftover steak is the best option- if you don’t have leftover steak, simply rub a steak down with salt and pepper and grill in a cast iron skillet to your temperature liking!
Different cheeses- really any cheese will work perfect for the grits, but I do recommend adding the cheese, it really gives the grits a full loaded flavor feel! Any cheese you switch out should be switched out 1 to 1 with the parmesan!
Different egg cooks- poached eggs are my favorite for this recipe so that is why I used it for this recipe, but you can definitely do an over easy, over medium, sunny side up, or even a runny boiled egg!
First, reheat your steak to your liking (the best way to do this is in a toaster oven or your regular oven on low heat- so you don’t overcook the steak). OPTIONAL-If you don’t have premade steak, pat a 6 oz. steak dry and sprinkle salt and pepper to your liking on each side. Cook in a cast iron skillet on medium high heat with olive oil until it reaches your desired temperature.
While your steak is reheating or cooking, bring two saucepans with 3 cups of water to a boil.
In the first saucepan, add your grits once it comes to a rolling boil. Cook the quick grits for 5-7 minutes. Then, add in cream cheese, butter, parmesan, and black pepper. Stir until well incorporated.
In the second saucepan, add vinegar and salt to the boiling water. Crack an egg into a ramekin. Create a vortex in the water by stirring the water in a circular motion. Drop the egg in the ramekin into the swirling water. Allow to cook for 3 minutes and then remove the egg from the water using a slotted spoon. Cook one egg at a time.
Serve the steak on top of a bed of grits. Add your poached egg on top and sprinkle salt, pepper, and paprika to taste on top. Enjoy while hot!
Steak and Eggs with Black Pepper and Parmesan Grits
Amount Per Serving:
% Daily Value*
Total Fat12.4 g
Saturated Fat 4.5 g
Trans Fat 0 g
Total Carbohydrate25.8 g
Dietary Fiber 3 g
Sugars .3 g
Vitamin A 59.1%
Vitamin C 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.