But, sometimes somethings gotta give . . . Awakening to a freezing TN morning, with snow flurries, and a pounding hangover didn't really set the stage for me wanting to get out.
It's times like these that I'm glad I actually put away last night's grilled skirt steak.
For someone obsessed with food, I'd hate for you to see my refrigerator - it's typically empty. I prefer not to let anything go to waste, so I purchase what I need, when I need it. It's a rarity for me to be able to pull off a great meal with what I have on hand. However, it's these occasions where I surprise myself.
Starting off your morning with steak ain't a bad way to get your Saturday up and running.
Give this a whirl the next time you forget to eat your steak because you consume too much red wine the night before. Doggie bag - sure... you'll be thankful later.
Grilled Skirt Steak Scramble
Extra Virgin Olive Oil
3 Eggs
Kosher Salt
Fresh Cracked Pepper
Leftover Grilled Skirt or Flank Steak, sliced
Green Onion Tops, sliced
Crumbled Blue Cheese
In a non-stick skillet over medium heat, add a tablespoon of extra virgin olive oil. Whisk eggs together until combined and frothy, season with kosher salt and fresh cracked pepper. Add eggs to pan, waiting to stir until eggs have set. Using a wooden spoon, gently lift the cooked portions from the bottom of the pan, allowing the runny portions to reach the heat. Continue in this manner until no more runny portion remains, careful not to over-scramble. Meanwhile, heat the leftover steak to temperature using a microwave or skillet over medium heat. Plate eggs, topped with sliced steak, and garnish with green onion slices and crumbled blue cheese. Serve.
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