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Broiled sirloin steak with sautéed mushrooms, scrambled eggs, and hash brown potatoes

"My favorite is Steak and Eggs with Hash Browns," says CIA Chef David Barry. "Breakfast steaks are usually smaller than those you might serve at dinner, you can choose steaks of any size you like, from a 3-ounce piece of tenderloin to a hearty bone-in porterhouse."

Chef's note: Use a variety of mushrooms—oyster, procini, and shiitake, or others when they are available—to underscore the indulgence of this simple but singular dish.

These and other great recipes can be found in The Culinary Institute of America's Grilling (2006, Lebhar-Friedman).

CIA's Broiled sirloin steak with sautéed mushrooms, scrambled eggs, and hash brown potatoes recipe

Ingredients

Broiled Silroin Steak with Sautéed Mushrooms

Makes 4 Servings

  • 1 tablespoon butter
  • 2 tablespoons minced shallots
  • 3 cups sliced white or exotic mushrooms
  • Salt and black pepper
  • 1/4 cup dry white wine
  • 4 sirloin steaks (about 5 ounces each)
  • 1 tablespoon vegetable oil, or as needed

Scrambled Eggs

Makes 4 Servings

  • 12 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons clarified butter or canola oil

Hash Brown Potatoes

Makes 4 Servings

  • 3 large Yukon gold potatoes
  • 1 teaspoon salt, divided use
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped parsley
  • Ground black pepper to taste

Directions

Broiled Silroin Steak with Sautéed Mushrooms

  1. Heat the butter in a large heavy skillet over medium heat. Add the shallots and cook until they are translucent and soft, about 3 minutes.
  2. Increase the heat to medium-high and add the mushrooms. Season with a pinch of salt and a pinch of black pepper. Sauté until they develop a golden color, a rich aroma, and most of the liquid they release has cooked away, about 12–15 minutes.
  3. Add the white wine, stirring to release the drippings in the pan. Simmer until the wine is reduced, about 3 minutes. Keep the mushrooms warm if you are broiling the steaks right away, or let them cool and keep refrigerated up to 2 days.
  4. Preheat the broiler and the broiler pan.
  5. Blot the steaks dry and season them with the remaining salt and pepper. Brush lightly with the oil.
  6. Place the steaks on the broiler pan. Broil until browned on the first side, about 4 minutes. Turn the steaks and continue broiling to the desired doneness, about 5 more minutes for medium rare.
  7. Serve the steaks on a heated platter or plates topped with hot sautéed mushrooms.

Scrambled Eggs

  1. Whisk eggs and milk in a bowl and season with the salt and pepper.
  2. Heat 2 tablespoons butter or oil in a large sauté pan over medium-high heat until almost smoking. Add half of the eggs to the pan and stir until they are soft and creamy, about 1 1/2 minutes for soft scrambled or 2 minutes for hard scrambled eggs.
  3. Remove the eggs from the heat when fully cooked but still moist, and serve at once on heated plates. Repeat with the remaining butter or oil and eggs to make the second batch.

Hash Brown Potatoes

  1. Instead of cubing the potatoes, as we do in this recipe, you can opt to grate the potatoes and then shape them into cakes before pan frying.
  2. Scrub and peel the potatoes. Put them in a large pot with enough cold water to completely submerge them. Place the pot over medium-high heat and bring to a simmer. Add 1/2 teaspoon of the salt to the water and cook the potatoes until you can easily insert a skewer or paring knife about halfway into the potatoes, about 20 minutes. Drain the potatoes and return them to the pot. Cook them over low heat until they stop giving off steam, about 5 minutes.
  3. Remove the potatoes from the pot. As soon as they are cool enough to handle, cut into medium dice. Set aside.
  4. Heat the oil in a large skillet over medium heat. Add the potatoes; they should be in a single layer, so work in batches if necessary. Cook until the potatoes are browned on the exterior and very tender on the interior, turning the potatoes occasionally with a spatula, about 10–12 minutes. Transfer to a bowl or platter and keep warm while cooking the remaining potatoes. Stir in the parsley, adjust the seasoning with the remaining salt and pepper to taste, and serve while very hot.

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