Sunday, April 2, 2017

Steak, and Eggs

I had to remark about this breakfast.  It's Steak, and Eggs, but different.  First I started with a Chuck Roast, and seared it almost too much on the Gas Grill.  It was blackened, almost burned on the surface on purpose.  Then I took the "Steak" and put it in a slow (350F) oven for around 15 minutes.  This let the Au Jus come out of the steak, and make a natural gravy, or dipping sauce.  Also, I had harvested some carrots from the garden, and those are sliced on the side.  Nomlishous...

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