Steak & Egg Croissant Sandwich With Avocado & Tomato
by Johnny Loua, Chef, Seattle, Washington
A freshly toasted croissant makes anything better, especially this sandwich, which is balanced by the freshness of tomato and avocado.
- 2 (8-ounce) Certified Piedmontese New York strip steaks
- 2 tablespoons olive oil
- 4 eggs
- 1 avocado, sliced
- 1 tomato, sliced
- 2 fresh croissants, toasted
- Hash browns, for serving
Approximately 20 minutes before cooking, remove the steak from the refrigerator and let it rest at room temperature. Preheat the grill to 400°F. Season the steaks generously with salt and pepper. Grease the grill grates by dipping a paper towel in the oil and spreading over the grates. Grill the strip loins about four minutes on each side for a medium preparation. Let the steaks rest 5 minutes before serving. In a medium pan, heat the oil over medium heat and fry the eggs.
To assemble the sandwich, layer slices of avocado and tomato on croissants, and top with the fried eggs and steak. Serve with hash browns.