January 1, 2012
Photo: The Beef Checkoff
From: Stella Sola, Houston, TX. Yield: 24 servings. The restaurant's name means Lone Star in Italian, and its menu is described as Texan Tuscan.
12 lb. Yukon Gold fingerling potatoes
as needed, olive oil
as needed, salt and pepper
3 cups diced red bell peppers
3 cups diced yellow bell peppers
3 cups diced yellow onion
24 ribeye cap steaks,4-oz. portions (IMPS/NAMP1112D)
as needed, salt and pepper
48 eggs
1½ cups olive oil
1½ cups minced shallot
½ cup minced garlic
For skillet potatoes: Quarter potatoes; drizzle with olive oil and season with salt and pepper. Roast in 350°F oven for 10 minutes; add peppers and onions and roast for 5 minutes more.
For each serving, to order: Season 1 steak with salt and pepper; grill to desired doneness. Poach or fry 2 eggs, over easy or sunny side up. In saute pan, heat 1 Tbsp. olive oil. Add 1 cup skillet potatoes, Tbsp. minced shallot and 1 tsp. garlic. Saute until potatoes are golden and tender; season with salt and pepper. Plate potatoes; top with steak; place eggs alongside.
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