Steak and eggs. Lunch. Sustenance. Creative Beasts gotta eat, too. Whatever you want to call it, this is one my favorite ways to eat steak and eggs. I started with a porterhouse steak cooked on the grill the night before, which had been marinated in a garlic-pepper-balsamic vinaigrette. I sliced the steak (strip side, as I had eaten the tenderloin side the previous night), and set it aside. I diced half of a vidalia onion, and a good handful of wild onions freshly picked from the woods of Wisconsin (thanks, Robin, for teaching me about wild onions).
I caramelized the onions with a very nice balsamic vinegar (basalmico aceto)–Giuseppe Giusti of Modena– which might be considered a bit blasphemous, since this type of balsamic is generally used for finishing… I dunno. The onions were delicious. And as far as the vinegar goes, there’s more where that came from. Thanks, Williams-Sonoma… and thank you, Giuseppe. Next, I gently and quickly sauteed some fresh baby spinach and radicchio in a little butter, a pinch of sea salt and squeeze of lemon juice. Meanwhile, I had boiled some DeLallo linguine (al dente with butter), and last but definitely not least, I gently fried an egg, sunny side up. Then, to serve, I tossed the steak with the caramelized onions. Layed the pasta into a bowl, added the caramelized onions followed by the spinach and radicchio, then the steak, then the egg. I added a little more of everything on top, then fresh ground pepper. As you can see, I also added a quartered campari tomato with a little lemon juice and salt and pepper. The best part is breaking the egg so that the yolk runs over the rest of the plate. Yum.