The onset of spring signals warm weather, which means that its time to fire up the grill for some steak and eggs. This is an easy recipe requiring only proper timing to make a delicious breakfast for dinner.
1 onion sweet
2 Ribeye steaks
6-9 red potatoes
Begin by slicing the onion and throwing it on a skillet. The onion will cook on medium low heat for about 20-30 minutes before they are golden brown. Once they are cooked, turn off the heat and let them sit.
Cut potatoes into quarters, put into bowl, 1 tblsp salt, pepper, oil, rosemary. Mix and place on a pan. The potatoes will need over an hour to cook in the oven at around 350 so make sure they go in early. Keep an eye on them as you need to mix the potatoes around every 15 minutes or so.
Make sure your ribeye’s are at room temperature before lighting the grill. Season with light garlic salt and pepper. Once the grill is hot, cook on each side for about 4-6 minutes depending on thickness.
Once the steaks are finished, the onions are done, and the potatoes are ready then you plate everything except the eggs.
Cook your eggs either fried or sunny side up and place on top of steak and onions.