Turkish Eggs and NY Strip
by Ben Mohl, Certified Piedmontese, Nebraska
Turkish Eggs and Steak, so full of flavor and satisfaction, this dish will certainly inspire you to do something great today!
Featuring a garlicky-spiced yogurt, runny eggs, and a perfectly seared steak - it's a steak and egg dish you can't beat!
- 1 clove of grated garlic
- 1 cup of Greek Yogurt
- 1/2 stick of melted butter
- 1/4 tsp of Aleppo Pepper and Sumac (for a substitute, you can use your favorite Mediterranean spice blend)
- Salt and Pepper to Taste
- Grilled or Seared Grass Finished New York Strip
- 2 poached eggs
- Dill For Garnish (Optional)
To Make The Yogurt:
-added 1 grated garlic clove to a heaping cup of Greek yogurt
-Salt and Pepper To Taste
To Make the Eggs:
-Bring a large pot of water to a boil, then reduce the heat to low. Water should be just before simmering or very light bubble.
While waiting for the water to boil, crack an egg into a small bowl.
Stir 2 tbsp of vinegar into the water and create a vortex. Add the egg to the middle of the vortex and cook the egg for 3 minutes.
-Remove the egg with a slotted spoon and dab it on a paper towel to remove any excess water. Serve immediately.
To Make the Steak:
Season and Grill/Sear your Steak until your desired doneness.
To Make the Butter:
Melt your butter over low heat until melted. Keep the butter on the heat and swirl the butter around until it's browned and wonderfully nutty. Add Spices
To Plate:
Lay Down a bed of your Yogurt, and create a few valles with the back of a spoon
Place your poached eggs on top of the yogurt and drizzle your spiced brown butter all over the yogurt
Add the sliced steak and garnish is Dill