Grilled Steak and Eggs with Beer and Molasses
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 779
- Total Fat
- 40
- Saturated Fat
- 15
- Carbohydrates
- 63
- Dietary Fiber
- 1
- Sugar
- 55
- Protein
- 41
- Cholesterol
- 171
- Sodium
- 988
- Total: 1 hr 20 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 40 min
Ingredients
For the sauce:
1 1/2 teaspoons unsalted butter
1/2 medium onion, finely diced
1 clove garlic, minced
1 cup ketchup
1/2 cup molasses
1/2 cup apple cider
2 tablespoons sugar
1/2 cup lager-style beer
1 1/2 teaspoons yellow mustard
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
For the steak and eggs:
2 1-pound strip steaks (1/2 inch thick)
Salt and freshly ground pepper
1 tablespoon vegetable oil
4 grilled eggs (recipe below)
Directions
- Make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
- Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing. Serve with the beer-molasses sauce and the grilled eggs.
Grilled Eggs:
- Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (the Neelys use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes.