It has been awhile since we have had beef, so I figured since the weather has finally been improving that I would fire up the grill, splurge on some steaks and get to town. This time instead of just salt and peppering the steak, I decided to go with a Thai steak. It was a great decision on my part. This marinade would be fantastic with any protein, but it goes really well with beef.
Combine all of the ingredients, excluding the meat, in a large bowl.
Add in the steak, mixing to coat all of the beef. Let this marinate for 1-4 hours. When you are ready to cook, heat up your grill and grill to your liking. We go medium for the most part on the steaks. Serve with rice and vegetables. Enjoy!
The weather was so nice this past weekend in the Milwaukee area. When I say nice, let’s just say it around 60 degrees. You don’t know what that did to us. It lifted us up, we opened windows, we were smiling, and I could probably keep going on and on. It’s funny what a change in weather can do for you to lift the spirits. With that said, my first instinct, instead of going (or making) a Friday night fish fry was to fire up the grill, and with beef being on sale, I decided to splurge and buy some steaks for the family. I knew exactly what I was going to do with it, and that was to make some Thai beef.
I was surprised to say the least that we had leftover beef after dinner, but that actually drew some excitement within me because I knew that was going nowhere to waste. So the following morning I figured I would make a Thai steak mcmuffin. I know that mcmuffin is trademarked and all, but anything I put on a n English muffin becomes a ‘mc’ something!
You can make this easy breakfast sandwich without going Thai style, and that recipe will be coming shortly, but the combination of tender steak with creamy eggs and cheese really makes a great weekend morning.
Let’s get started.
2 whole eggs, beaten until frothy
1 tbsp water
1/2 tsp salt
1/4 tsp cracked black pepper
steak, cooked medium, thinly sliced
1 slice cheddar cheese
English muffin, sliced and toasted
1 tbsp unsalted butter
Start by heating a skillet on medium-low heat. Add the butter and let it come to a bubble. Swirl that butter around. Season your eggs with salt, pepper, and water. Mix that up.
Add the sliced steak to warm it up (or warm it through via a microwave). Remove the steak from the skillet and set it aside.
Add the eggs to the skillet, and using a spatula, move it around. Swirling if you will.
Once the eggs are nice and fluffy, add the steak back into the skillet and top it with a slice of cheddar cheese.
Toast your English muffin, and once toasted, slide the egg, steak and cheese onto the base of the English muffin. Top with the remaining muffin, push down a bit (get excited) and dig in.
The result is a great, and subtle punch of the Thai steak along with the creaminess of the egg and cheese as well as the crunch from that toasted muffin. I could probably eat one of these every day (or week), and is something that should be made by all of you. Yes, it’s that good. Enjoy, and have an amazing week!