Steak & Eggs
with Cheesy Grits & Garlicky Spinach
Nothing screams Man Food quite like a giant dish of steak and eggs. It is a staple breakfast item that no true breakfast lover or man for that matter will EVER turn down, unless they are vegetarian and everyone knows a real man is NOT a vegetarian…at least here in the Midwest.
I will always have a soft spot for this dish. It was one of my Dad’s favorite meals I remember him eating while growing up as a kid. We used to frequent this place called Market Square every weekend and I can vividly remember this dish being served to him on numerous occasions.
My version is a little more bougie for my dad’s simple greasy spoon tastes, but like they say, “Something old, something new, it’s all food so eat it anyway”.
Being a lover of red meat and some good old comfort food, I decided to change it up and rethink the whole steak and eggs. Grits are like the Southern version of creamy polenta and this Italian girl definitely loves her polenta. They lighten the overall denseness of the meal and don’t leave you feeling heavier than a wheel stuck in the mud. It’s a nice reprieve for girl who lives on starchy potatoes day in and out with almost every meal she eats.
I know spinach isn’t everyone’s go to choice for breakfast, but when you think about it, it makes sense since it’s normally included in most omelets. And let’s be honest, even green veggies need to be shown a little love every now and then.
So bottom line: forgo the potatoes, mix up these cheesy grits and serve it with some good old meat and fried eggs. Your tummy will thank you for it.
Ingredients:
- 1 (3-4) oz. Sirloin Steak or meat of your choice
- 1 serving of Cheesy Grits (directions included below)
- 1 Bunch of Fresh Spinach (not baby)
- 3 Tbsp. Butter
- 1 Tbsp. Garlic
- ¼ cup of Red Wine
- Salt/Pepper
Directions:
- Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding the steak, drop 2 Tbsp. of the butter into the pan and immediately top with the steak. I like my steak medium rare, which was about 5-8 minutes per side (depends on thickness of meat). After done cooking remove from skillet and allow to rest for about 7-10 minutes covered with tin foil.
- While the steak is cooking, begin the cheesy grits. I followed the directions on the back of the Quaker Oats Grits box (non-instant) and substituted 4 cups of water with 2 cups of whole milk and 2 cups of water. Once brought to a boil, I whisked in the grits slowly and turned the heat to low and simmered for about 12-15 minutes, while stirring every 3-4 minutes to prevent clumping and sticking. I added the cheese the last 5 minutes of cooking (1 cup).
- Remove the steak from the skillet and lower the heat to medium. Add another tablespoon of butter and the garlic. Before the garlic browns, add the wine to deglaze the bottom of the pan. Add the spinach and cook until it turns a bright green and wilted, about 5-7 minutes (don’t’ over cook). Remove from the stove and cover to keep warm.
- In a different sauté pan, fry your egg.
- Plate the your dish – Layer grits, spinach and then steak with your fried egg on top. Serve!
